Asian Beef Tacos

By Tamipri

Ingredients

• Steak:
• 1 Tb. sugar
• 1 1/2 tsp. minced peeled fresh ginger
• 1 1/2 tsp. Thai fish sauce
• 1/2 tsp. chili garlic sauce, (such as Lee Kum Kee)
• 1/4 tsp. freshly ground black pepper
• 2 garlic cloves, minced
• 1 lb. flank steak, trimmed
• Slaw:
• 1/4 c. fresh lime juice
• 1 Tb. sugar
• 2 Tb. rice wine vinegar
• 1 1/2 tsp. minced peeled fresh ginger
• 1 1/2 tsp. Thai fish sauce
• 1/2 tsp. chili garlic sauce
• 2 garlic clove, minced
• 3 c. packaged angel hair slaw
• 2 c. packaged matchstick-cut carrots
• 1/4 c. sliced green onions
• 1/2 c. chopped fresh cilantro
• 8 (6") fat-free flour tortillas

Details

Servings 4

Preparation

Step 1

1. To prepare steak, combine the first 6 ingredients in a large ziploc bag. Add steak to bagt; seal and marinate in refrigerator for 20 minutes, turning occasionally.

2. Prepare grill.

3. Remove steak from bag; discard marinade. Place steak on grill rack coated with cooking spray, and cook 5 minutes on each side or until desired degree of doneness. Place steak on a cutting board; cover loosely with foil, and let stand for 5 minutes. Cut steak diagonally across the grain into thin slices.

3. To prepare slaw, combine lime juice and the next 6 ingredients (through 2 garlic cloves) in a large bowl. Add slaw and the next 3 ingredients (through cilantro); tos well to combine.

4. Divide steak evenly among tortillas; spoon 1/2 c. slaw onto each tortilla. Fold tortilla in half, serve immediately.

Each serving=431 calories