Enjoy a fusion of Korean flavors in Crispy Korean Beef tacos. Leftover Korean Style Beef stuffs a crispy wonton shell topped with an Asian slaw for a healthy and easy weeknight dinner.
I love leftover night. I know it is going to be an easy night and that the leftover food won’t be wasted. If I throw leftovers into my ice-cold dungeon, aka the freezer, I tend to forget about it. I know I should keep a list of what is in the freezer but, well I just don’t. Normally after dinner I am in a rush to get dishes done, the little one to bed and make sure everything is ready for a quick run to the school bus. Taking the extra 2 minutes just doesn’t happen. I’m lucky if the food gets labeled before it goes in. Trying to use leftovers the same week I’ve made them is my best strategy.
So I mix it up. In this case I decided to make Crispy Korean Beef Tacos. The meat was already marinated and cooked in my Korean Style London Broil recipe. All I had to do was make some wonton tacos in the oven and whip up an Asian slaw. That didn’t take long plus it tastes like a totally new and thoroughly delicious meal. It makes me feel very smart and proud of myself. My family is happily munching on these healthy and satisfying Korean beef tacos thinking this is something totally unique and I know I spent about 10 minutes on it thanks to the glorious leftovers. I hear some people won’t eat leftovers. What?! Are they crazy? Well with this meal, you don’t have to tell them they are eating leftovers. They are eating a new dish that you just made! Brilliant!
Korean food is really popular around here. I have to admit, I’ve only had it once or twice. I enjoyed it immensely. Korean food has so many layers of flavors and condiments. We had more of a Korean BBQ where you actually cook the meat at your table. You can add whatever sauce and flavors you want. Oh how I love making unique combinations. Korean food can be seriously spicy, holy cow spicy. So I liked that I could moderate the spice content. I thought it was going to be so exotic and out of reach for a home cook, but it isn’t.
Thanks to watching an episode of one of Bobby Flay’s grilling shows, I saw a lady make a delicious Korean BBQ. I realized I could easily make it at home. There were no “strange” (strange to me anyway) ingredients. There were layers of flavor; spicy, sweet, salty, tart. Every taste sensation you could want all in one gorgeous bite. What more could I ask for?
The thing about dieting is to have each mouthful be so flavorful and satiate your desire for food. So much of my issues with food are because of my brain. It really needs to get itself together. I’m tired of dealing with my brain’s desire for food. Yes, it is my brain’s desire more than my stomachs. I wonder when that started. I wish I could “turn back time” (channeling a little Cher), and stop my brain from taking over for my stomach. It is a daily struggle for me and so many others.
People who have successfully lost weight often talk about an “aha” moment. I think I’ve had about 20 of them but they haven’t stuck. Have I not reached rock bottom? What was it about that “aha” moment that really transformed their mind? I need to figure it out. Stress is one that totally undermines my healthy eating habits. That was seriously brought home this week. I’ll tell you all about it in my next recipe post for Carrot Cake Smoothies. Stay tuned!
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Happy Healthy Eating,
Crispy Korean Beef Tacos
- 4 egg roll wrappers
- Cooking spray
- 8 oz leftover Korean Style London Broil thinly sliced, warmed
- 1/2 cup chopped Cilantro
- ¼ cup thinly sliced jalapeno optional
- 8 oz shredded coleslaw mix or shredded cabbage
- ¼ cup finely chopped green onion
- ¼ cup thinly sliced red onion
- 2 tbsp chopped fresh cilantro
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 1 tbsp vegetable oil
- 1 tbsp chicken broth
- 2 tsp fresh grated ginger
- 1 tbsp rice vinegar
- 1 tbsp light brown sugar
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 1 tsp kosher salt
- ¼ tsp fresh ground black pepper
Preheat oven to 400°.
Spray both sides of eggroll wrappers with cooking spray. Place eggroll wrappers directly onto the rack of the oven. Place the wrapper so it sits diagonally over 2 rows of the rack. Try to make sure the dangling sides are even.
Bake until crispy and lightly golden brown, about 3 to 4 minutes.
For slaw: place all ingredients in a bowl and mix. Set aside.
Fill tacos with 2 oz. of meat and ¼ cup coleslaw. Top with cilantro and jalapeno.
Serve the rest of the Asian Slaw on the side.
I calculated 6 Weight Watcher Smartpoints.
Happy Healthy Eating,
But wait, there’s more! Check out these other easy recipes with leftovers: