Korean Steak Tacos by Jeanne

So I hope you all are enjoying warmer weather….it was 27degrees here today! This recipe is one of our summer favourites. The key to this recipe is to marinade overnight. You can serve them with the cabbage slaw and guacamole or sliced avocados.

Korean Steak Tacos-Curtis Stone

Makes: 6 servings

For the steak:
1/2 cup finely chopped fresh cilantro
1/4 cup packed dark brown sugar
3 tbsp. canola oil
3 tbsp. soy sauce
1 tbsp.  toasted sesame oil
2 large garlic cloves, minced
1 jalapeno pepper, seeded and finely chopped
1 tsp freshly ground black pepper
1 tsp ground coriander
one 2lb(1kg) flank steak, trimmed of any fat

For the tacos ( I would half this recipe, it makes too much unless you really like cabbage:)
1/2 head napa cabbage shredded (about 3 cups)
1 large carrot, cut into 2-inch matchstick size strips
8 green onions sliced
1/2 cup cilantro springs

12 corn tortillas

To marinate the steak: In a large baking dish whisk the cilantro, brown sugar, canola oil, soy sauce, sesame oil garlic, jalapenos, black pepper and coriander to blend well. Reserve 1/4 cup of the mixture in a small bowl for serving. (I find I never have enough to do this). Place the steak in the marinade and turn to coat. Marinade overnight.

Remove the steak from the marinade(discard the marinade) and grill, turning halfway through the cooking, for a total of ten minutes, until the meat feels only slightly resilient when pressed with a fingertip for medium rare. transfer to cutting board and let stand for 5-10 minutes.

Meanwhile prepare the tacos: In a large bowl, toss the cabbage, carrots, green onions and cilantro together.

Heat the tortillas on the grill, turning occasionally for about one minute. Transfer to a serving bowl and cover to keep warm. (You can also heat them in a pan….it makes them delicious)

Cut the steak across the grain in 1/4inch (1cm) thick slices. Serve the steak with reserved marinade, tortillas, cabbage mixture and guacamole.



Red Thai Curry Noodles

Lori has managed to get a recipe out despite having “no idea how those blog things work”.  (You also forgot to nominate someone Lori)  So I’ll nominate Jeanne Millons for you:)  Looks good and I’m in the mood for soup as it’s dipped back into the minuses this week in Canmore:(


Red Thai Curry Noodles

2 13 oz cans of coconut milk (at least one can needs to be full fat, not light)
1-2 tbsp Thai red curry paste
1 bunch of cilantro, stems and leaves chopped separately
2 boneless, skinless chicken breasts, thinly sliced
3 cups of chicken stock
6 lime leaves
1 tbsp ginger root, grated
3 tbsp fish sauce
1 8oz package of wide rice noodles
2 cups bok choy, chopped
1 cup bean sprouts
4 green onions, minced
Preheat a large saucepan over medium-high heat. From the full fat can of coconut milk, scoop the thick coconut cream from the top of the can into it. Add the red curry paste as the cream melts into coconut oil. The mixture will start to sizzle as the oil then heats up. Add the chopped cilantro stems and chicken and stir-fry until the chicken is cooked through, about 5 minutes.
Add the coconut juice from the first can as well as the entire contents of the second can of coconut milk, chicken stock, lime leaves, and fish sauce. Grate the ginger into the broth (easier to do if the ginger root is frozen).  Simmer for 20 minutes, until the broth has begun to thicken slightly. Remove from the heat.
Place the rice noodles, bok choy and bean sprouts into the broth where they will quickly soften in about 5 minutes. Add all but 2 tablespoons of the cilantro leaves and stir gently.
Ladle into large bowls and garnish with the green onions and the remaining cilantro.


Hello ladies,
I’m starting the first edition of recipe club!  I think we should do one a month and the person from the month before can nominate the next.  Yes?
Although this is not one of my most beloved recipes it seems to be a real hit and is a good one to make with a big pot of something when you have guests.  It’s from the Skoki cookbook which I know some of you have and not a cookbook I recommend as there are so many mistakes in it!  For this recipe it’s confusing when they tell you to mix the butter in.  I’m pretty sure I have tried two methods one cutting the butter in with a pastry knife and also just melting it and mixing it in and both turned out.
I look forward to many years of awesome recipes!  Did I forget anyone?  I think we should add anyone who’s interested that will actually send a recipe when nominated.
I nominate Jennifer Tremorin for February xx (Jennifer you should add Tracey if you think she’d be interested)
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