Fiery Pan-Asian Asada Taco


Created by Joseph Looza of El Matador Mobile Mex in Sacramento

Makes 4–6 servings

Asada Bulgogi

  • 1 lb. asada beef
  • ½ cup soy sauce
  • 4 tbsp. light brown sugar
  • 2 tbsp. sesame oil
  • 2 inches ginger (grated)
  • 3–4 tbsp. Sriracha (add more if desired)
  • 2 tbsp. sesame seeds


  • 3 cups red and green shredded cabbage
  • 1 cup mayonnaise (preferably homemade)
  • Juice of 1 lime
  • 2 tbsp. sugar
  • Diced onions and cilantro to taste



Mix all the ingredients together and marinate in the refrigerator overnight or at least for 2 to 4 hours. When it’s ready to be cooked, take the meat out of the marinade and cook it to the desired temperature. Add salt and pepper to taste.


In a medium bowl, add all the ingredients—with the exception of the cabbage—and whisk them together until the sugar dissolves. Add in the shredded cabbage and toss it with the mixture.

Constructing the taco

Heat a pan to medium-high heat and warm the tortillas for 1 to 2 minutes on each side. Place the tortillas on a plate, and add the Asada Bulgogi and slaw as desired. Top it off with Sriracha, onions and cilantro. Serve the dish with milk and enjoy!