Asian Beef Tacos
The idea of Korean Tacos trucks and the delicious tacos they produce intrigued me. I developed this as my own version of an Asian flavored taco.
Ingredients
| 2 | pounds |
beef, flank steak (london broil)
2 each |
|
| 1 | x |
teriyaki sauce
1 bottle teriyaki sauce (I like garlic and green onion style), as needed |
* |
| 1 | x |
thai peanut sauce
1 bottle, as needed |
* |
| 2 | bunches |
cilantro
large bunches, coarsely chopped |
* |
| 2 | bunches |
scallions, spring or green onions
chopped |
* |
| 1 | x |
flour tortillas
or homestyle corn tortillas |
* |
| 14 | ounces |
coleslaw mix
1 package |
* |
| 4 | ounces |
mung bean sprouts
1 package |
|
| 1 | large |
white onion
chopped |
|
| 1 | x |
peanuts
chopped |
* |
| 1 | x |
red hot pepper sauce
sricha sauce or other hot asian sauce |
* |
Directions
In a large sauté or fry pan, brown each flank steak in hot olive oil. Just brown each side.
Chop 1 bunch each cilantro and green onions.
In a large crock pot, add one third of the chopped veggies and enough of the teriyaki and peanut sauces to cover the bottom of the crockpot.
Put one flank steak on top of this layer.
Take one half of remaining sauces and pour over the flank steak. Top with ½ remaining veggies.
Top with 2nd flank steak and put remaining veggies on top. Cover with remaining sauces.
Bake on Low for 6 to 8 hours.
Remove flank steaks from sauce and refrigerate until quite cold.
Take sauce/veggie mixture and put in a sauce pan; simmer on low for 5 to 10 minutes. Set aside.
When steaks are cold, cut into ½ inch slices ACROSS the grain.
Return meat to clean crockpot or microwave safe casserole dish.
Top with sauce you have simmered to remove impurities from meat.
Heat thoroughly, carefully mixing meat to be covered by sauce.
Put remaining ingredients (except tortillas) in serving dishes.
Heat tortillas.
Serve tacos. Individuals take a tortilla, add meat/sauce mixture, and top with the veggie and crunchy toppings.
Nutrition Facts
Serving Size 105g (3.7 oz)
