Categories: Asian
Ingredients
- Steak:
- 1 T sugar
- 11/2 t minced peeled fresh ginger
- 11/2 t fish sauce
- 1/2 t chili garlic sauce
- 1/4 t freshly ground pepper
- 2 garlic cloves, minced
- 1 pound flank steak, trimmed
- Slaw:
- 1/4 c fresh lime juice
- 1 T sugar
- 2 T rice wine vinegar
- 11/2 t minced peeled fresh ginger
- 11/2 t fish sauce
- 1/2 t chili garlic sauce
- 2 garlic cloves, minced
- 3 c shredded purple and green cabbage
- 2 c packaged matchstick-cut carrots
- 1/4 c sliced green onions
- 1/2 c chopped fresh cilantro
- Remaining Ingredients:
- 8 (6-inch) fat-free flour tortillas
Directions
- Combine the sugar, ginger, fish sauce, garlic sauce, pepper and garlic in a large zip top bag. Add the steak to the marinade, then refrigerate for at least 20 minutes, up to overnight, turning occasionally.
- To make the slaw, combine the lime juice, sugar, vinegar, ginger, fish sauce, chili garlic sauce and minced garlic to a medium bowl. Add in the cabbage, carrots, green onion and cilantro. Toss well to combine.
- Preheat a grill pan over medium-high heat. Spray the grill pan with nonstick cooking spray. Remove the steak from the bag and discard the marinade. Cook the steak for 5 minutes per side, or until desired doneness. Let stand for 5 minutes before cutting diagonally against the grain into thin slices.
- Divide the steak between the tortillas and top with about ½ cup of slaw per taco. Serve immediately.