Categories: Asian

Ingredients

• Steak:
• 1 T sugar
• 11/2 t minced peeled fresh ginger
• 11/2 t fish sauce
• 1/2 t chili garlic sauce
• 1/4 t freshly ground pepper
• 2 garlic cloves, minced
• 1 pound flank steak, trimmed
• Slaw:
• 1/4 c fresh lime juice
• 1 T sugar
• 2 T rice wine vinegar
• 11/2 t minced peeled fresh ginger
• 11/2 t fish sauce
• 1/2 t chili garlic sauce
• 2 garlic cloves, minced
• 3 c shredded purple and green cabbage
• 2 c packaged matchstick-cut carrots
• 1/4 c sliced green onions
• 1/2 c chopped fresh cilantro
• Remaining Ingredients:
• 8 (6-inch) fat-free flour tortillas

Directions

1. Combine the sugar, ginger, fish sauce, garlic sauce, pepper and garlic in a large zip top bag. Add the steak to the marinade, then refrigerate for at least 20 minutes, up to overnight, turning occasionally.
2. To make the slaw, combine the lime juice, sugar, vinegar, ginger, fish sauce, chili garlic sauce and minced garlic to a medium bowl. Add in the cabbage, carrots, green onion and cilantro. Toss well to combine.
3. Preheat a grill pan over medium-high heat. Spray the grill pan with nonstick cooking spray. Remove the steak from the bag and discard the marinade. Cook the steak for 5 minutes per side, or until desired doneness. Let stand for 5 minutes before cutting diagonally against the grain into thin slices.
4. Divide the steak between the tortillas and top with about ½ cup of slaw per taco. Serve immediately.

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