1 bottle (14.1 oz each) P.F. Chang's® Home Menu Korean Style BBQ Sauce
1/4 cup lime juice
1 pound beef skirt steak
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 cup shredded Pepper Jack cheese
4 green onions, about 1/2 cup
24 white corn tortillas (4 inch)
1-1/2 cups vegetable oil
Korean Beef Taquitos
|% Daily Value|
|Total Fat||12 g||19%|
|Saturated Fat||4 g||19%|
|Dietary Fiber||3 g||11%|
|Vitamin C||2 mg||4%|
|Vitamin A||188 iu||4%|
In a small bowl stir together entire bottle of Korean Style BBQ sauce with lime juice. Place beef in zippered plastic bag with 1/2 cup Korean Style BBQ sauce mixture, press air out of bag and close. Refrigerate 4 hours, or overnight. Refrigerate remaining sauce mixture.
Preheat grill over medium-high heat. Season both sides with salt and pepper. Grill the steak for 4 to 6 minutes per side, turning once, until medium rare. Remove the steak to a cutting board and let it rest 10 minutes. Thinly slice the steak into strips and then cut cross-wise into small pieces.
Place steak in a medium bowl and stir in 1/4 cup Korean Style BBQ sauce mixture, pepper jack cheese and green onions.
Wrap tortillas in a damp paper towel and microwave 45 seconds until pliable. (Work in batches of 12 to keep tortillas from breaking).
To make taquitos, spread 1 heaping tablespoon of steak filling across each tortilla and roll tightly, placing seam side down on a plate.
Heat oil in 10-inch skillet over medium heat to 375°F. Fry taquitos in batches until golden brown and crisp, about 3 minutes, turning occasionally. Drain on paper towel-lined plate.
Plate and serve with remaining Korean Style BBQ sauce mixture for dipping.
Korean Beef Taquitos
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