with Spicy Slaw, Marinated Cucumber & Peanuts
Everything tastes better in taco form. Case in point: this marvelous mash-up! Steamy flour tortillas are filled with sweet soy glazed steak, creamy cabbage slaw, lime-pickled cucumber, and peanuts. The best part (besides digging in)? They’re ready in a jiff (just 20 minutes!) and couldn’t be easier to whip up. Taco’bout a weeknight win.
Allergens
Utensils
Tags
Persian Cucumber
1 unit
Peanuts
0.5 ounce
Sweet Thai Chili Sauce
1 ounce
Diced Steak
10 ounce
Flour Tortillas
6 unit
Lime
1 unit
Mayonnaise
2 tablespoon
Shredded Red Cabbage
4 ounce
Sweet Soy Glaze
4 tablespoon
Cooking Oil
1 teaspoon
Salt
Pepper
• Wash and dry all produce. • Trim and thinly slice cucumber crosswise into rounds. Halve lime. • In a small bowl, combine cucumber, juice from lime halves, and a pinch of salt. Set aside to pickle. • Roughly chop peanuts.
• In a large bowl, combine mayonnaise and chili sauce. • Add cabbage and toss to coat. Season with salt and pepper.
• Pat diced steak* dry with paper towels. • Heat a drizzle of oil in a large pan over high heat. Add steak and cook, stirring occasionally, until browned and cooked through, 2-3 minutes. • Reduce heat to medium, then pour in sweet soy glaze. Cook until glaze has thickened, 1-2 minutes. Taste and season with salt and pepper. Turn off heat.
• While steak cooks, wrap tortillas in damp paper towels. Microwave until warm and pliable, 30 seconds. • Divide tortillas between plates and fill with steak, slaw, pickled cucumber (draining first), and peanuts. Serve.
800
kcal
Calories
34
g
Fat
9
g
Saturated Fat
88
g
Carbohydrate
31
g
Sugar
3
g
Dietary Fiber
42
g
Protein
100
mg
Cholesterol
2160
mg
Sodium
