Ingredients
1cupsoy saucelow-sodium
½cupmirin
½cupbrown sugar
2tbspsesame oil
4garlic clovescrushed
1tspfresh gingerpeeled, grated or minced
1tbspfresh corianderfinely chopped
2lbsflank steakor eye fillet/scotch fillet
14miniflour tortillaswarmed
2tbspsoy sauce
1limejuiced
1tbspmirin
2tspsesame oil
1cupKaleshredded
1cupred cabbageor green/Chinese, grated
1carrotpeeled and grated
¼cupfresh cilantrochopped
2tomatoesripe, diced
¼cupcorianderfreshly chopped
½red onionfinely chopped
½limejuiced
½jalapeñosliced and seeds removed
1tbspolive oil
saltto taste
sour creamor Greek yogurt
limesfor serving
Preparation
Combine the soy, mirin, brown sugar, sesame oil, garlic, ginger, and coriander in a bowl.
Add the steak; cover and refrigerate to marinate for 3 hours or up to overnight.
Once marinated, remove the steaks from the marinade and reserve the liquid.
Fry the steaks on both sides over medium-high heat in a good quality skillet/nonstick pan until cooked to desired level of doneness. Remove them from pan and allow to rest.
Pour the reserved liquid into a smaller saucepan; bring to a boil.
Reduce heat and allow to simmer for at least 5 minutes or until the marinade has thickened and cooked through.
Cut the beef into strips and coat them in the reserved marinade sauce.
Whisk the soy sauce, lime juice, mirin and sesame oil together in a bowl.
Add the shredded and grated veggies and coat well.
Combine the tomatoes, cilantro, onions and finely diced jalapeño together in a serving dish.
Drizzle with the lime juice and olive oil. Salt to taste.
Build tacos with the greek yogurt or sour cream, beef, slaw, and Pico De Gallo.
