Spicy, bold flavors...flank steak just found a new calling!
Ingredients
Steak:
2 Tbsp sugar
5 Tbsp low-sodium soy sauce
2 tsp chile paste
2 Tbsp fresh lime juice
1 Tbsp dark sesame oil
4 garlic cloves, minced
1 lb flank steak, sliced into thin strips against the grain
1 Tbsp olive oil
½ tsp fresh ground black pepper
6 corn tortillas
2 green onions, chopped
Cabbage:
3 cups cabbage, roughly chopped
⅓ cup seasoned rice vinegar
¼ cup low-sodium soy sauce
1 Tbsp sugar
2 tsp chile paste
Instructions
To make the steak marinade, combine the sugar, soy sauce, chile paste, lime juice, sesame oil, and garlic in a ziptop bag and shake well. Add the steak and turn to coat; refrigerate for 1-2 hours.
Meanwhile, place the cabbage in a bowl. In a small saucepan combine the rice vinegar, soy sauce, sugar, and chile paste. Bring to a boil and then pour over top of the cabbage. Toss to coat. Allow to sit for 10-20 minutes.
When steak is done marinading, heat the olive oil in a skillet over medium-high heat. Once hot, transfer the steak to the pan and cook 5-7 minutes or until cooked through, sprinkling with black pepper to season.
Serve steak in the corn tortillas topped with the cabbage and a sprinkle of green onions.