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 teaspoon(s), level
Chilli Sauce
1 teaspoon(s)
Beef sirloin steak, lean, raw
175 g, trimmed of fat
Sesame Seeds
1 teaspoon(s)
Calorie controlled cooking spray
4 spray(s)
Old El Paso White Corn Tortilla Wraps
2 wrap(s), small
Lime Juice, Fresh
1 tablespoon(s)
Garlic
¼ clove(s)
Chilli, green or red
½ individual, red
Root Ginger
½ teaspoon(s)
Fat Free Natural Yogurt
40 g
Coriander, fresh
1 tablespoon(s)
Cabbage
50 g, white, shredded
Carrots, raw
50 g, shredded
Spring Onions
1 medium, trimmed and finely shredded
Instructions
1
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.
2
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.
3
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.
4
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.
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