Categories: Asian
Ingredients
- 1/4 c. low-sodium soy sauce
- 1/4 c. rice wine vinegar
- 2 tbsp. Honey
- 1 tbsp. fish sauce
- 1 tbsp. chili garlic paste
- 1 tsp. toasted sesame oil
- Zest and juice of 1 lime
- 1 lb. boneless New York strip steak
- 1/2 c. mayonnaise
- 1 tbsp. Asian hot sauce
- 1 c. Shredded green cabbage
- 1 medium carrot
- 6 radishes
- 8 corn tortillas
- 1 tbsp. olive oil
- 1/4 c. Fresh cilantro leaves
- 1 tbsp. sesame seeds
Directions
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In a medium bowl, whisk together soy sauce, vinegar, honey, fish sauce, chili garlic paste, sesame oil, and lime juice and zest. Place steak in a 2-gallon resealable plastic bag and pour in marinade. Refrigerate for at least 3 and up to 6 hours.
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In a small bowl, combine mayonnaise and hot sauce. Set aside. In a medium bowl, toss together cabbage, carrot, and radishes. Set vegetables aside.
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In a large nonstick skillet over medium-high heat, warm 2 or 3 tortillas at a time, about 1 minute per side. Transfer to a plate and cover with a clean dish towel. Increase heat to high and heat olive oil in same skillet. Add steak, discarding marinade, and cook until seared, stirring, 3 to 5 minutes.
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To assemble tacos, divide steak among 8 slightly warmed tortillas. Top with reserved vegetables and sauce, and sprinkle with cilantro and sesame seeds.