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Three prepared Asian-style steak street corn tacos from Lee Kum Kee’s recipe served with Sriracha Mayo

Asian Style Steak Street Corn Tacos Recipe

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    15mins

  • Cooking

    20mins

Fusion Beef Lunch Dinner Appetizer Less Than 60 mins

Taco Tuesdays are fun, but coming up with new ways to serve this dish can be challenging. You’ll love that this street style Asian taco recipe fuses Eastern flavors into a typically Hispanic dish.

 

Why We Love It

 

Who doesn’t love tacos? They’re easy to prepare, easier to eat, and full of flavor. This Asian taco recipe brings an added level of umami to a classic Mexican dish, street corn with a kick of heat from Lee Kum Kee Sriracha Mayo.

What You Will Need

Ingredients

  • 1 lb flank steak or skirt steak
  • 2 ears of corn, husked
  • 3 tablespoons Lee Kum Kee Sriracha Mayo Dressing/Spread (cage-free eggs)
  • 1/2 teaspoon chili powder
  • 1/4 cup crumbled cotija cheese (or feta)
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime
  • 8 small flour or corn tortillas
  • 1/2 cup shredded cabbage
  • 1/4 cup sliced green onions
  • Lime wedges (for serving)

Marinade

  • ¼ cup. Lee Kum Kee Panda Brand Cooking Soy Sauce
  • 1 tablespoon Lee Kum Kee Pure Sesame Oil
  • 1 tablespoon Lee Kum Kee Minced Garlic
  • 1 tablespoon lime juice
  • 1 tablespoon honey
  • 1 teaspoon ground black pepper

Made with
Lee Kum Kee products

Panda Cooking Soy Sauce 51oz 150ml 6375inMainstream

Soy Sauces

Panda Brand Cooking Soy Sauce
Pure Sesame Oil 15 fl oz (445 ml)

Sesame Oils

Pure Sesame Oil
Garlic

Other Specialty Sauces

Minced Garlic
Bottle of Lee Kum Kee Sriracha Mayo, a creamy and spicy mayonnaise perfect for sandwiches, burgers, and dipping sauces.

Sriracha Sauces, Chili Sauces

Sriracha Mayo (Cage-Free Eggs & Gluten-Free)

How to make it

  1. MARINATE THE STEAK: In a bowl, mix together the Lee Kum Kee Cooking Soy Sauce, Lee Kum Kee Pure Sesame Oil, Lee Kum Kee Minced Garlic, lime juice, honey, and ground black pepper.

  2. Place the steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is well-coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

  3. PREPARE THE STREET CORN: Preheat a grill or grill pan over medium-high heat. Grill the corn on the cob, turning occasionally, until charred and cooked through, about 10 minutes. Let the corn cool slightly, then cut the kernels off the cob and place them in a bowl. Mix the corn kernels with the Lee Kum Kee Sriracha Mayo, chili powder, crumbled cotija cheese, chopped cilantro, and lime juice. Set aside.

  4. COOK THE STEAK: Preheat a grill or skillet over medium-high heat. Remove the steak from the marinade and cook for about 4-5 minutes per side, or until it reaches your desired level of doneness. Let the steak rest for a few minutes before slicing it thinly against the grain.

  5. ASSEMBLE THE ASIAN STYLE STREET CORN STEAK TACOS: Warm the tortillas in a dry skillet over medium heat or in the microwave.

    Place a few pieces of steak onto each tortilla. Top with a spoonful of the street corn mixture. Add some shredded cabbage and sliced green onions. Serve with lime wedges on the side for extra flavor. Enjoy!

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