Lunch: Asian Beef Tacos with Quick Pickles

Make a taco salad. Toss the quick pickles with chopped romaine lettuce and baby arugula and spoon the beef mixture on top. Sprinkle with crushed tortilla chips.

Ingredients

1/2 small orange
2 tbsp. low-sodium soy sauce
2 tbsp. dark brown sugar
1 tbsp. finely grated fresh ginger
2 cloves garlic, finely chopped
1 1/2 lb. flank steak, cut crosswise into 2-in.-thick pieces
8 small radishes
1 small jalapeno
1/2 large seedless cucumber
1 scallion
1 1/2 tbsp. rice vinegar
kosher salt
Black pepper
1/2 c. fresh cilantro leaves
8 corn tortillas, warmed

Instructions

Using a vegetable peeler, remove 2 strips of orange zest and reserve. Squeeze 2 tablespoon juice into a 5-to 6-quart slow cooker. Add the soy sauce, brown sugar, ginger and garlic and whisk to combine.
Add the flank steak, turning the pieces to coat in the sauce. Cover and cook until the steak is very tender and easily pulls apart, 6 to 7 hours on low or 4 to 5 hours on high.
During the last 10 minutes of cooking, thinly slice the orange zes, radishes, jalapeno and cucumber; place in a medium bowl. Cut the scallion into thin strips and add to the bowl. Toss with the rice vinegar and a pinch each of salt and pepper; fold in the cilantro.
Using 2 forks, shred the meat, then toss in the cooking liquid. Fill the tortillas with the beef mixture and top with the quick-pickled cucumbers and radishes.

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