Tonight's Dinner: Asian Beef Tacos
Tacos are always a delicious treat any day of the week. But instead of the same old ground beef or chicken tacos, change things up by marinating flank steak in soy sauce and ginger.
Whenever we go out for Mexican food, all I ever order are ground beef tacos. I don't know if it's the simplicity of the entree or the taste of the seasoned ground beef. I just know that whenever I'm having Mexican food, that's all I want. It's also all I ever make at home when I'm looking for something quick and easy that's not only delicious and filling, but will make everyone happy. Why is it always a crowd pleaser? Because after the taco meat, you can put whatever fixings you like on top from tomatoes and cheese, to lettuce and salsa.
But having ground beef or chicken tacos all the time can get stale. Thankfully Woman's Day came out with a recipe that added soy sauce and ginger, turning a classic Mexican dish into an Asian treat.
Asian Beef Tacos
- 1/4 cup soy sauce
- 1/4 cup honey
- 5 cloves garlic, grated
- 1 tablespoon ginger, grated
- 1/4 teaspoon cinnamon
- 1-1/2 pound flank steak, cut crosswise into 2 inch pieces
- 4 scallions, cut into 2 inch pieces
- 1 head of romaine lettuce, thinly sliced
- 1/2 cup fresh cilantro leaves
- 1 tablespoon rice vinegar
- 8 flour tortillas
- Sesame seeds (optional)
- In a 5-6 quart slow cooker, mix together the soy sauce, honey, garlic, ginger, and cinnamon. Add the beef and toss to coat. Cover and cook until the meat is tender and shreds easily, on high for 5-6 hours.
- About 15 minutes before serving, thinly slice the scallions lengthwise. In a bowl, toss the lettuce, scallions, cilantro and vinegar. Serve the beef in the tortillas and top with the lettuce mixture. Sprinkle with sesame seeds if desired.