Asian-style beef tacos
½ teaspoons, level
Beef sirloin steak, lean, raw
175 g, trimmed of fat
Calorie controlled cooking spray
Old El Paso White Corn Tortilla Wraps
2 wrap(s), small
Lime Juice, Fresh
Chilli, Green or Red
½ individual, red
Fat Free Natural Yogurt
50 g, white, shredded
50 g, shredded
1 medium, trimmed and finely shredded
- Combine the honey and sriracha and rub over the steak. Scatter the sesame seeds onto a plate and press the steak against them to coat.
- Mist a nonstick frying pan with cooking spray and heat over a medium heat. Fry the steak for 2 minutes on each side, misting with more cooking spray when turning. Remove from the pan and set aside to rest for 5 minutes, then thinly slice.
- While the steak is resting, make the slaw. Combine the lime juice, garlic, chilli, ginger and yogurt in a medium bowl. Add the coriander, cabbage, carrot and spring onion, then toss to combine.
- Warm the tortillas to pack instructions and spoon over the slaw. Top with the steak and serve with the extra coriander, lime wedges and any leftover slaw on the side.