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A speedy supper...
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STEAK: |
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1 Tbs |
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granulated
sugar |
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1½ tsp |
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minced
peeled fresh ginger |
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1½ tsp |
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fish sauce |
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½ tsp |
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chili garlic
sauce (add more if you like it spicy!) |
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¼ tsp |
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freshly
ground black pepper |
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2 cloves |
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garlic,
minced |
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1 lb |
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flank steak,
trimmed
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SLAW: |
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¼ cup |
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fresh lime
juice |
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1 Tbs |
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granulated
sugar |
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2 Tbs |
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rice wine
vinegar |
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1½ tsp |
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minced
peeled fresh ginger |
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1½ tsp |
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fish sauce |
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½ tsp |
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chili garlic
sauce |
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2 cloves |
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garlic,
minced |
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3 cups |
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packaged
angel hair slaw |
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2 cups |
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packaged
matchstick-cut carrots |
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¼ cup |
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sliced green
onions |
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½ cup |
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chopped
fresh cilantro
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REMAINING INGREDS. |
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Eight
6-inch |
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fat-free
flour tortillas |
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1 |
To prepare steak:
Combine first 6 ingredients in a large zip-top plastic
bag. Add steak to bag; seal and marinate in refrigerator
20 minutes, turning occasionally. |
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2 |
Prepare grill or
broiler. |
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3 |
Remove steak from
bag; discard marinade. Place steak on grill rack or
broiler pan coated with cooking spray; cook 5 minute on
each side or until desired degree of doneness. Let stand
5 minutes. Cut steak diagonally across grain into thin
slices. |
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4 |
To prepare slaw,
combine juice and next 6 ingredients (through 2 garlic
cloves) in a large bowl. Add slaw and next 3 ingredients
(though cilantro); toss well to combine. |
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5 |
Divide steak evenly
among tortillas; spoon about ½ cup slaw onto each
tortilla. Fold in half; serve immediately. |
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Servings: 4 |
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Yield: Serv. Size: 2
tacos |
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Recipe Source |
| Cooking
Light |
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