Asian Steak Tacos with Bok Choy Slaw
This is a great way to deliver the taste of Asia with a slight Mexican style.
Servings: 4
Ingredients
- 500 g lean beef steak (eg sirloin or rump) trimmed of excess fat
- 1 tsp Chinese five spice
- salt
- 2 Tbsp oil
- 3 Tbsp soy sauce
- 2 tsp liquid honey
- 2 Tbsp water
- 1-2 tsp chilli paste or sauce (optional)
- 2 small garlic cloves crushed
- 2 tsp ginger finely minced
- 2 tsp sesame seeds
Bok Choy Slaw
- 3 cups baby bok choy shredded
- 4 Tbsp good-quality mayonnaise
- ½ lemon juice of
- 1 carrot peeled, shredded or coarsely grated
- 2 spring onions finely sliced
- ½ cup coriander chopped
Instructions
- Rub steak all over with Chinese five spice and season with salt. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook steaks for about 2 minutes on each side for medium-rare, or until cooked to your liking. Set steaks aside to rest for a few minutes before slicing very thinly against the grain.
- While the steak is resting make the slaw. Trim 1cm off the stalk ends of the bok choy, then finely slice the stalks and leaves. Mix mayonnaise and lemon juice together and gently toss with bok choy, carrot, spring onion and coriander.
- Mix together remaining oil, soy sauce, honey, water, chilli, if using, garlic, ginger, sesame oil. Heat the pan the steak was cooked in and add sauce. Let it bubble for 30-60 seconds until reduced and sticky. Turn off the heat and add sliced steak to the pan, quickly tossing it in the sauce to coat evenly. Sprinkle over sesame seeds.
- Heat tortillas according to packet instructions.
- To serve, place tortillas, bok choy slaw and steak in dishes in the middle of the table for everyone to help themselves. To build a taco add spoonfuls of beef and sauce to the tortilla and top with slaw. Roll up and eat.
Notes
From: Lim, Nadia (2015) Nadia Lim's Fresh Start Cookbook Penguin Random House