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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A nice twist on traditional beef tacos from Cooking Light. Prep time does not include marinating time for beef. Ingredients:
1/3 cup sugar |
5 tablespoons low sodium soy sauce |
1 1/2 tablespoons chili paste (such as sambal oelek) |
1 tablespoon fresh lime juice |
1 tablespoon dark sesame oil |
4 garlic cloves, minced |
12 ounces flank steaks (sliced against the grain into thin strips) |
1/8 teaspoon salt |
cooking spray |
8 corn tortillas (6 inch) |
3 tablespoons green onions, sliced |
3 cups napa cabbage, chopped |
2 garlic cloves, crushed |
1/2 cup rice vinegar |
2 tablespoons low sodium soy sauce |
1 tablespoon sugar |
2 teaspoons chili paste |
Directions:
1. Combine first 6 ingredients in a shallow dish. Add steak to dish; cover. Marinate in refrigerator for 1 hour; turning after 30 minutes.
2. Preheat grill to medium-high heat. Remove steak from marinade and discard marinade. Thread steak onto 8 skewers; sprinkle with salt. Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until desired degree of doneness. Grill tortillas 30 seconds on each side or until lightly charred; keep warm. Place 2 tortillas on each of 4 plates and divide steak evenly among tortillas. Divide the Quick Pickled Cabbage evenly among tacos; sprinkle with onions.
3. To make the quick pickled cabbage: Place 3 cups chopped Napa cabbage in a medium bowl with 2 crushed garlic cloves. Bring rice vinegar, soy sauce, sugar and chile paste to a boil. Pour hot vinegar mixture over cabbage; toss. Let stand at least 30 minutes.
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