Prep Time
Cook Time
Makes
FEATURED PRODUCT
INGREDIENTS
-
8
Mission Gluten Free Soft Taco Flour Tortillas -
3
Tbsp Vegetable oil, divided -
1
lb Boneless beef steak, sliced across the grain into 2 x 1/2 inch strips -
½
tsp Salt -
1
inch Fresh ginger, peeled and minced -
2
Garlic cloves, minced -
2
Celery ribs, thinly sliced crosswise -
4
Green onions, cut into 1" lengths -
1
Large carrot, peeled and cut into matchsticks -
½
tsp Red pepper flakes -
2
Tbsp Gluten free tamari -
2
tsp Toasted sesame oil -
1
Head butter lettuce, leaves separated -
Chopped green onion
-
Toasted sesame seeds
INSTRUCTIONS
-
Step 1
In a large, heavy skillet over high, heat 2 tbsp. oil. Add steak and salt and cook, stirring frequently, until browned, about 5 minutes. Transfer to a plate.
-
Step 2
Add remaining 1 tbsp. oil to skillet, reduce heat to medium-high, then add ginger and garlic, and cook for 30 seconds. Add celery, green onion, carrot and pepper flakes, and cook, stirring frequently, until crisp-tender, about 4 minutes. Stir in steak, tamari and sesame oil, and toss together.
-
Step 3
In a large, dry skillet over medium, heat tortillas one at a time, flipping once, until heated through and pliable. Transfer to a plate and warm remaining tortillas, stacking them on top of each other.
-
Step 4
To serve, top each tortilla with a lettuce leaf, and fill with steak and vegetable mixture. Top with green onion and sesame seeds.