Bulgogi Beef Tacos with Pickled Cucumbers

Prep Time:
20 mins.
Cook Time:
10 mins.
12 (2x12)

Saucemaker Shanghai

This full-bodied, truly Asian Shanghai sauce boasts of a high particulate density of zesty orange peel, hot red pepper, robust garlic in a dazzling blend of rice vinegar and naturally brewed soya sauce.


1 cup (250 mL) rice wine vinegar

2 tbsp (30 mL) granulated sugar (20 g)

1 tsp (5 mL) salt (5 g)

1 English cucumber, thinly sliced (550 g)

3 lb  (1.5 kg) strip loin steaks

1 tsp (5 mL) salt (5 g)

1 tsp (5 mL) pepper (2 g)

1 cup (250 mL) E.D.SMITH® Saucemaker Shanghai Sauce

24 corn tortillas (6-inch/15 cm)

8 oz (240 g) thinly shredded red cabbage

4 oz (120 g) matchstick carrots

1 1/2 cups (375 mL) E.D.SMITH® Saucemaker Teriyaki Sauce

3 tbsp (45 mL) toasted sesame seeds

3 cups (750 mL) E.D.SMITH® Saucemaker 3rd Degree Sauce

24 lime wedges


Stir the vinegar with the sugar and salt. Place cucumber slices in a large jar; pour the vinegar mixture overtop. Cover and refrigerate for at least 1 hour or up to 6 hours. Makes 3 cups (750 mL).

Season steaks with salt and pepper. Heat oil in a skillet over medium-high heat. Sear steaks until cooked to medium, about 5 minutes per side. Let rest 5 minutes. Meanwhile, heat Shanghai Sauce to a simmer. Slice steak and toss with heated sauce.

1 Taco: Toast tortilla until lightly golden. Top with 56 g sliced steak, 10 g shredded cabbage, 5 g matchstick carrots, 3 slices pickled cucumber. Drizzle with 2 tsp (10 mL) Teriyaki Sauce. Garnish with 1/4 tsp (1 mL) sesame seeds. Serve 2 tacos per order with 1/4 cup (60 mL) 3rd Degree Sauce and 2 lime wedges.

Cook’s Note: Substitute flour tortillas for corn tortillas, if desired.