Korean Steak Tacos with Bok Choy Slaw

Steps

1. oven to 180°C (to warm tortillas if not using microwave). Preheat BBQ hot plate or grill to high (if using).
2. Pat steaks dry with paper towels and set aside. Combine all remaining Korean steak ingredients in a small bowl and set aside.
3. Prepare bok choy slaw. Trim bok choy end 1cm, rinse and thinly slice; peel and grate carrot; slice cucumber into thin matchsticks; finely slice spring onion; remove core and seeds from capsicum and finely slice. Add all to a bowl with remaining bok choy slaw ingredients. Toss combine and season.
4. Heat a drizzle of oil in a medium fry-pan on high heat. Cook steaks for 2–3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered in foil, to rest for about 5 minutes.
5. Remove pan from heat to cool slightly. Remove excess fat from pan then pour in Korean sauce. Allow to boil and foam for about 30 seconds, until sticky and reduced. Pour into a heat-proof bowl and set aside. Thinly slice steak against the grain then toss through sauce until coated.
6. Stack tortillas onto a sheet of foil, wrap tightly then place in oven for 2–3 minutes, until warmed through. Alternatively, cover with cling film and warm in microwave for 30–60 seconds.
7. Place everything in the middle of the table for everyone to build their own tacos. Fill tortilla wraps with slices of Korean steak and top with bok choy slaw.