Home/Recipes/Asian-Inspired Beef Tacos

Asian-Inspired Beef Tacos

Name: Asian-Inspired Beef Tacos
Total time: 1 h
Yield: Serves 8
Ingredients: For the Filling; 1/3 cup reduced-sodium tamari; 1 1/2 tablespoon lemon juice; 1/2 teaspoon ground black pepper; 1 tablespoon toasted sesame oil; 1 (1 1/4-pound) eye of top round steak, thinly sliced across the grain; 3/4 cup shiitake mushrooms, stemmed and thinly sliced; 1 small yellow onion, thinly sliced; 3 cloves garlic, finely chopped; 1 (1-inch) piece ginger, peeled and grated; Asian-Style Sauce; 1 tablespoon toasted sesame oil; 2 tablespoons reduced-sodium tamari; 1 tablespoon lemon juice; 3 tablespoons ketchup; For the Tacos; 2 tablespoons olive or canola oil; 8 (8-inch) flour or corn tortillas, warmed; 3 cups thinly sliced cabbage or coleslaw mix

Serves 8

Time 1 hr

Toasted sesame oil adds its abundant flavor to this unusual and delicious cross-cultural recipe. Hearty beef and shiitake mushrooms richly flavored with garlic and ginger are topped with shredded cabbage. Simply dress the tacos with a squeeze of lime, if you like.

Special Diets:

Dairy-Free

Ingredients

For the Filling
1/3 cup reduced-sodium tamari
1 1/2 tablespoon lemon juice
1/2 teaspoon ground black pepper
1 tablespoon toasted sesame oil
1 (1 1/4-pound) eye of top round steak, thinly sliced across the grain
3/4 cup shiitake mushrooms, stemmed and thinly sliced
1 small yellow onion, thinly sliced
3 cloves garlic, finely chopped
1 (1-inch) piece ginger, peeled and grated
Asian-Style Sauce
1 tablespoon toasted sesame oil
2 tablespoons reduced-sodium tamari
1 tablespoon lemon juice
3 tablespoons ketchup
For the Tacos
2 tablespoons olive or canola oil
8 (8-inch) flour or corn tortillas, warmed
3 cups thinly sliced cabbage or coleslaw mix

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Method

For the filling, whisk together tamari, lemon juice, black pepper, oil and 2 tablespoons water in a wide, shallow dish.

Add beef, mushrooms, onions, garlic and ginger, turn to coat all over with marinade, cover with plastic wrap and refrigerate for 30 to 60 minutes.

Meanwhile, for the sauce, put oil, tamari, lemon juice, 3 tablespoons water and ketchup into a small bowl and stir to combine; set aside until ready to use.

For the tacos, drain beef and mushroom mix, discarding the leftover marinade.

Heat oil in a large skillet over medium-high heat.

Add beef and mushrooms and stir-fry until beef is no longer pink, 3 to 5 minutes.

To serve, spread each tortilla with a bit of the reserved sauce.

Arrange beef down the center, top with cabbage and serve.

Nutritional Info:

Per serving: 370 calories (100 from fat), 11g total fat, 2g saturated fat, 65mg cholesterol, 980mg sodium, 35g carbohydrates (1g dietary fiber, 4g sugar), 32g protein.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients

For the Filling
1/3 cup reduced-sodium tamari
1 1/2 tablespoon lemon juice
1/2 teaspoon ground black pepper
1 tablespoon toasted sesame oil
1 (1 1/4-pound) eye of top round steak, thinly sliced across the grain
3/4 cup shiitake mushrooms, stemmed and thinly sliced
1 small yellow onion, thinly sliced
3 cloves garlic, finely chopped
1 (1-inch) piece ginger, peeled and grated
Asian-Style Sauce
1 tablespoon toasted sesame oil
2 tablespoons reduced-sodium tamari
1 tablespoon lemon juice
3 tablespoons ketchup
For the Tacos
2 tablespoons olive or canola oil
8 (8-inch) flour or corn tortillas, warmed
3 cups thinly sliced cabbage or coleslaw mix

Shop with Prime

Exclusively for Prime members in select ZIP codes.