Sauce
½ cup hoisin sauce
4 tbsp Korean bbq sauce
2 tbsp canola oil
4 cloves garlic (minced)
3 tbsp brown sugar
Meat
2 lbs thinly sliced ribeye steak
4 cloves garlic, smashed
2 jalapeños, cut into ½ inch slices. (Seeds and ribs removed)
2 tbsp sesame oil
2 tbsp toasted sesame seeds
6 scallions
6 quail eggs
12 oz Kimchi (store bought)
1
Make the sauce by mixing all the ingredients together in a large bowl and place to the side.
2
Place the meat in a separate large bowl and pour half the sauce over to marinate for one hour.
3
Heat a large sauté pan over high heat, add the meat and sauté for five to seven minutes. Add the scallions and jalapeños.
4
In a separate pan, quickly fry quail eggs with canola oil over easy.
5
In a small skillet heat ¼ c canola oil. Heat to 325°F. Add tortillas one at a time, and fry until crisp and light brown.
Ingredients
Sauce
½ cup hoisin sauce
4 tbsp Korean bbq sauce
2 tbsp canola oil
4 cloves garlic (minced)
3 tbsp brown sugar
Meat
2 lbs thinly sliced ribeye steak
4 cloves garlic, smashed
2 jalapeños, cut into ½ inch slices. (Seeds and ribs removed)
2 tbsp sesame oil
2 tbsp toasted sesame seeds
6 scallions
6 quail eggs
12 oz Kimchi (store bought)