Asian-style beef tacos
5
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 1 • Difficulty: Easy
Love fusion cuisine? You’ll enjoy this Asian steak and slaw served in a Mexican tortilla.
Ingredients
Honey
½ tsp
Sriracha sauce
1 tsp
Beef sirloin steak, raw
175 g
Sesame seeds
½ tsp
Corn tortilla
2 small, (2 x 26g)
Lime juice
1 tbs
Garlic
¼ clove(s), finely grated
Fresh red chilli
½ whole, finely chopped
Fresh ginger
½ tsp, finely grated
99% fat-free, plain or natural yoghurt, unsweetened
2 tbs
Green cabbage
½ cup(s), shredded
Carrot(s)
½ cup(s), grated, shredded
Fresh coriander
1 tbs
Green shallot(s)
1 individual, finely chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Mix honey and sriracha in a medium bowl until combined. Add steak to bowl and toss to coat. Scatter sesame seeds onto a plate and press steak against them to coat.
2
Lightly spray a large nonstick frying pan with oil and heat over a medium-high heat. Cook steak for 2 minutes on each side, lightly spraying with more oil when turning, until steak is charred and cooked to your liking. Remove steak from pan and set aside on a chopping board to rest for 5 minutes, before thinly slicing.
3
While steak is resting, mix lime juice, garlic, chilli, ginger and yoghurt in a medium bowl until combined. Add cabbage, carrot, coriander and shallots and toss to combine.
4
Warm the tortillas according to packet instructions. Spoon slaw over tortillas. Top with the steak and serve with lime wedges and any leftover slaw on the side.
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