Korean Beef Bulgogi Tacos

Ingredients
Tacos
500g beef rump steak
2 tbsp olive oil Marinade
1/2 small pear,
grated 1 clove garlic,
minced finely
2 tbsp soy sauce
1 tsp dried chilli flakes
1 tbsp ginger,
grated finely
1 tbsp. light brown sugar
1 tbsp sesame oil

Suggested to serve Soft shell tacos Shredded iceberg lettuce Chilli, Guacamole Sliced green onions, Lime wedges

Method
1. Thinly slice the beef along the grain then combine with the marinade ingredients in a resealable plastic bag to coat the meat. Return to the fridge and marinate for 2-4 hours, if time permitting leave overnight.
2. Heat oil in a large heavy-based fry pan over medium-high heat. Remove meat from marinade and season lightly. Cook beef in small batches for 3 minutes or until beef is cooked through and crispy on the edges. Rest before serving.
3. Build tacos to your liking with the beef and remaining ingredients.