Mongolian Beef Tacos ✅

Ingredients

• 10 oz. Steak Strips
• 6 small Flour Tortillas

Whisk these together and toss with your steak strips for 15–30 minutes before cooking

• 2 tbsp Soy Sauce: For that deep umami base.
• 1 tbsp Brown Sugar: This is crucial—it creates the signature sticky glaze.
• 1 tsp Grated Fresh Ginger: (Or 1/4 tsp ground ginger) for that classic bite.
• 1 clove Garlic: Minced finely.
• 1 tsp Cornstarch: This is a pro-tip; it helps the sauce thicken and "velvet" the meat.
• 1 tsp Hoisin Sauce: (Optional) Adds extra depth and a bit of sweetness.

For the slaw

• 2 Baby Bok Choy, cleaned and chopped
• 1 cup Shredded Red Cabbage
• 2 tablespoons Roasted Peanuts
• 1 tablespoon Rice Vinegar
• 1 tsp. Sesame oil
• 2 tsp. Sriracha
• Freshly ground black pepper, to taste

Steps

1. Marinate the steak for 15-60 minutes

2. For the slaw: Combine bok choy, red cabbage, peanuts, rice vinegar, sesame oil, and Sriracha and pepper (to taste) in a mixing bowl. Set aside.

3. Place a medium pan over medium-high heat and add 1 tablespoon olive oil.

4. Add steak strips to hot pan. Stir occasionally, separating steak strips with a spoon, until no pink remains, 5-7 minutes.

5. Warm tortillas while the meat rests for a minute or two, then fill and top with slaw.