Korean Tacos with Quick Pickled Carrots

By: Instant Pot Culinary Team

Korean Tacos with Quick Pickled Carrots
cuisine icon Keywords
4 servings, beef, canola oil, chopped fresh cilantro, cook 15 min, duo crisp tested, duo crisp ultimate lid tested, fresh lime juice, garlic, grated fresh ginger, Instant Pot Culinary Team, kosher salt, light brown sugar, lime wedges, low-sodium soy sauce, medium carrot, prep 25 min, sesame seeds, sirloin, small tortillas, toasted sesame oil, ¼ small red onion, ½ bartlett pear, ½ small red chili pepper

prep icon Prep Time
25 min
cook icon Cook Time
15 min

serving icon Servings
4 Servings
Ingredients
  • 1 pound (454 g) sirloin
  • 2 tbsp (30 ml) low-sodium soy sauce
  • 1 tbsp (15 ml) toasted sesame oil
  • 2 tsp light brown sugar
  • 1 tbsp (8 g) grated fresh ginger
  • 1 large clove garlic
  • ½ bartlett pear
  • ¼ small red onion
  • ½ small red chili pepper
  • 3 tbsp (45 ml) fresh lime juice
  • 1 tbsp (15 ml) low-sodium soy sauce
  • 1 tsp light brown sugar
  • 2 tsp grated fresh ginger
  • ¼ small red onion
  • ½ small red chili pepper
  • 1 medium carrot
  • ½ bartlett pear
  • 2 tbsp (30 ml) canola oil
  • ½ tsp kosher salt
  • 8 small tortillas
  • ½ tsp sesame seeds
  • Chopped fresh cilantro
  • Lime wedges
Instructions
  • To make the tacos: Place the beef in the freezer for at least 25 minutes and up to 1 hour (this will help you slice extra-thin pieces).
  • In a large resealable plastic bag, combine the soy sauce, sesame oil, brown sugar, ginger, garlic, pear, onion, and chili pepper.
  • Slice the beef very thinly (if it is not firm, pop it back in the freezer). Add it to the plastic bag and shake to combine. Refrigerate for at least 30 minutes and up to overnight.
  • In the meantime, make the quick pickled carrots: In a medium bowl, whisk together the lime juice, soy sauce, and brown sugar. Stir in the ginger, then toss with the onion and chili pepper.
  • Using a vegetable peeler, peel the carrot, discarding the peel, then use the peeler to shave the carrot into thin ribbons. Toss the carrot with the soy mixture. Let sit for at least 30 minutes. Fold the pear into the carrot mixture right before serving.
  • To make the tacos: Press Sear/Sauté, and adjust the temperature to 420°F (215°C), and let heat for 4 minutes. Add 1 tbsp (15 ml) of the canola oil and heat for 1 minute.
  • Remove half the beef mixture from the bag, lettingany excess liquid drip back into the bag. Transfer thebeef to the cooking pot and arrange it in a singlelayer. Add ¼ tsp of the salt and cook, withoutstirring, for 3 minutes. Toss and continue cookinguntil the meat is just cooked through, 2 to 3 minutesmore. Transfer the beef to a bowl. Repeat this stepwith the remaining 1 tablespoon (15 ml) canola oil,beef mixture, and ¼ tsp salt. Press Cancel.Toss the cooked beef with the sesame seeds (if using)and discard any liquid in the plastic bag.
  • Fill the tortillas with the beef, top with the pickledcarrots, sprinkle with cilantro (if using), and servewith lime wedges.
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