Asian Street Tacos! 🌮 Recipe inspiration @tbksanjosesouth Pickled veggies 1/2 English cucumber julienned 2 carrots julienned 1/2 red onion julienned 1 jalapeno pepper julienned 1 cup white vinegar 1 cup water 2 Tbsp sugar 1 Tbsp salt 1 tsp peppercorns Ingredients 1/4 head of red cabbage chopped 1 Tbsp brown sugar 3 Tbsp soy sauce (Tamari for gluten free) 2 tsp sesame oil 1 tsp minced ginger 2 cloves garlic minced 1 ribeye steak thinly sliced salt & pepper oil corn tortillas 1/2 cup mayo 1/2 sour cream 1 Tbsp Sriracha sauce 1/2 lime juiced Salt, pepper Method Add your julienned vegetables to a heat proof jar or container. In a small pot, over medium heat, add water, vinegar, salt, sugar and peppercorns. Bring to a boil then pour over julienned vegetables. Set aside. In a small bowl, add mayo, sour cream, Sriracha, lime juice and S&P. Mix to combine. Set aside. In a small bowl, mix soy sauce, sesame oil, garlic, ginger and brown sugar. Mix until combined and set aside. In a cast iron frying pan, over medium high heat, add oil, then your sliced steak. Press evenly into the pan and cook for 2 minutes. Then, flip and stir fry until fully cooked and browned. Remove your beef with a slotted spoon. Then, add your chopped cabbage. Cook, stirring occasionally for 5 minutes. Return your steak to the pan and season with salt and pepper. Add your sauce and mix together until combined. On a heated tortilla, add Asian beef mixture, pickled veggies and a drizzle of your sauce. Enjoy!
