Sichuan-Style Beef Tacos

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Prep Time
12
 minutes
Cook Time
10
 minutes
Makes
4
 servings
  • Ingredients & Instructions
  • Reviews

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.

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