Spicy Beef Tacos Recipe with Broccoli Rabe - marinate your steak in a quick toasted sesame-soy dressing for a flavorful asian fusion taco recipe - paired with superfood broccoli rabe and stuffed in a corn tortilla! An easy weeknight dinner.
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Spicy Beef Tacos with Broccoli Rabe

These spicy Korean beef tacos are inspired by some of my favorite (and the most delicious) asian fusion food trucks in Seattle, with tender slices of sweet-meets-spicy skirt steak.
Prep Time10 mins
Cook Time25 mins
marinade2 hrs
Total Time35 mins
Course: Main Course
Cuisine: Mexican
Keyword: beef taco recipe, broccoli rabe recipe, spicy beef tacos
Servings: 4 servings
Calories: 439kcal
Author: Andie Mitchell

Ingredients

  • 4 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon honey
  • 2 teaspoons chili paste I like Sambal Oelek
  • 2 garlic cloves minced
  • 1 scallion chopped
  • 1 pound flank steak thinly sliced into strips
  • 2 teaspoons cornstarch
  • 1 bunch Andy Boy broccoli rabe tough ends trimmed, chopped into 1-inch pieces
  • 3 teaspoons vegetable oil or any high-heat oil you like
  • 1 medium red onion thinly sliced or chopped into 1-inch pieces
  • 1 medium red bell pepper thinly sliced or chopped into 1-inch pieces
  • 8 small corn tortillas

Instructions

  • In a small bowl, whisk the soy sauce, rice wine vinegar, sesame oil, honey, chili paste, garlic, and scallion. Add half of the marinade to a large resealable plastic bag, along with the beef. Squeeze as much air from the bag as you can, seal the bag, and gently toss to coat the beef in the marinade. Refrigerate for at least 2 hours and up to 24 hours.
  • To the remainder of the marinade in the bowl, add the cornstarch and whisk well until dissolved. Cover and refrigerate until you’re ready to cook.
  • Bring a large pot of water to a boil. Add the broccoli rabe and cook until bright green and just tender, 2 minutes. Use a slotted spoon to remove the broccoli rabe and transfer to a paper towel-lined plate.
  • In a large nonstick skillet or wok, heat 1 teaspoon of the oil over medium-high heat until very hot. Remove the beef from the marinade, discard the remaining marinade, and add the beef slices to the skillet in a single layer. Cook until browned, 5 to 6 minutes. Transfer the beef to a plate. Add the remaining 1 teaspoon of oil to the skillet and swirl to coat. Add the onion, bell pepper, and broccoli rabe, and cook until just tender, 3 minutes. Add the reserved marinade (the half with cornstarch) and toss with the vegetables. Cook, stirring frequently, until the sauce has thickened enough to coat the vegetables, about 2 minutes. Return the steak to the pan, stir to combine with the vegetables and sauce, and remove the pan from heat.
  • Warm the tortillas: In a separate large skillet over medium-high heat, warm the tortillas (2 or 3 at a time) for 2 minutes, using tongs to flip them halfway.
  • To serve, divide the steak and vegetables among the tortillas (2 tacos per person) and serve with hot chili sauce if desired.

Notes

Nutrition Information for 1 serving WITHOUT tortillas:
Calories 349, Total Fat 15g, Sat Fat 4g, Carb 11g, Fiber 5g, Sugars 8g, Protein 32g