Mongolian Beef Tacos

Adapted from https://www.homechef.com/meals/mongolian-beef-tacos

I made this.

Servings: 2

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.