Unknowingly, I’ve been following a pattern with this week’s recipes. Quick and easy. Tonight I adapted a Cooking Light recipe so that it took less than 30 minutes rather than an hour and a half to make. Here are the changes I made: instead of grilling, which takes me forever since I have an old crappy grill that I barely know how to work, I pan fried the steak and tortillas using cooking spray; instead of marinating the steak for an hour, I just tossed the meat in the marinade and then chucked it right into the pan to cook; and instead of letting the cabbage stand with the hot vinegar mixture, I served it right away. Also, I swapped out sugar for agave and reduced the soy sauce in the marinade and left the sugar completely out of the cabbage. Since I never tried the original recipe as is, I’m not sure how big of a taste change my adaptations made, but I think it’s still pretty darn tasty!
I must admit that I’m not a huge fan of pickled vegetables except for the dill pickles that come with sandwiches and chips at diners. But the vinegary pickled cabbage was a great compliment to the spicy beef and the crispy corn tortilla.
TACO INGREDIENTS (Adapted from Cooking Light):
1/3 cup raw agave
3 tablespoons low-sodium soy sauce
1 and ½ tablespoons chile paste
1 tablespoon toasted sesame oil
4 garlic cloves, minced
12 ounces flank steak, sliced against the grain into thin strips
1/8 teaspoon salt
Cooking spray
8 six-inch corn tortillas
PICKLED CABBAGE INGREDIENTS:
3 cups chopped napa cabbage
2 crushed garlic cloves
½ cup rice vinegar
2 tablespoons low-sodium soy sauce
2 teaspoons chile paste
3 tablespoons sliced green onions
TACO DIRECTIONS:
Combine first six ingredients in a bowl.
Add steak to the bowl and toss to coat.
Heat sauté pan to medium-high heat. Remove steak from marinade, salt steak, and add to sauté pan.
Cook 2-3 minutes on each side or until desired degree of doneness.
Heat small sauce pan over medium-high heat. Spray with cooking spray. Cook tortillas 30 seconds on each side or until lightly charred.
Place two tortillas on each of four plates and divide steak evenly among tortillas.
CABBAGE DIRECTIONS:
Place three cups chopped napa cabbage in a medium bowl with two crushed garlic cloves. Bring ½ cup rice vinegar, 2 tablespoons lower-sodium soy sauce and two teaspoons chili paste to a boil. Pour hot vinegar mixture over cabbage and toss.
Divide the pickled cabbage and beef evenly among tacos, sprinkle with green onions.
Healthy Recipe Ecstasy? Just like the turkey wraps, this is a quick gluten-free, dairy-free dinner with a lot of good flavors and spices to make your palate happy! If you want to try out the Cooking Light original recipe, you can find it here: http://www.myrecipes.com/recipe/korean-style-beef-tacos-50400000121408/
