- ¼ cup sesame oil
- 4 garlic cloves, minced
- 1 Tbsp. fresh ginger, grated
- ¼ cup less sodium soy sauce
- ¼ cup packed brown sugar
- 1 tsp. freshly ground black pepper
- ¼ cup hot water
- 1 ½ lb. flank steak, thinly sliced
- ½ cup plain nonfat Greek yogurt
- 1 lime, juiced and zested
- 1 tsp. garlic powder
- 1 tsp. sriracha
- 24 small corn tortillas, warmed
- 1 small head of red cabbage, shredded
- Optional toppings: see Chef's Tips
Directions1. In a medium bowl, mix together sesame oil, garlic, ginger, soy sauce, brown sugar, pepper and hot water. Place steak into bowl and stir to combine. Cover the bowl and refrigerate for at least 4 hours. 1. Remove marinated beef from refrigerator 30 minutes before cooking. 1. Heat a large nonstick pan on high heat. Add meat to pan, being careful not to overcrowd. Cook in batches if necessary. Allow meat to cook, without stirring, for 2-3 minutes or until lightly browned. Stir and allow to cook for an additional 2-3 minutes, or until liquid has evaporated and meat is caramelized. Repeat with remaining meat, if needed. 1. In a small bowl, mix together yogurt, lime juice and zest, garlic powder and sriracha. 1. To assemble tacos: place meat over warmed tortillas and top with shredded cabbage. Add a drizzle of prepared sauce and top with optional toppings as desired.
Top with kimchi, chopped cilantro, diced avocado and lime wedges.
For gluten free: Use tamari instead of soy sauce.
Calories 530, Total Fat 20g (Saturated 5g, Trans 0g), Cholesterol 65mg, Sodium 480mg, Total Carbohydrate 62g (Dietary Fiber 1g, Sugars 11g), Protein 29g, Vitamin D 0%, Calcium 20%, Iron 15%, Potassium 15% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 6 servingsGluten Free Main Dish Asian Taco