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Diabetic, Gluten Free & Heart Healthy

East meets West in these tasty Korean beef tacos. Juicy and tender marinated flank steak is topped with a lively ginger carrot slaw. Carrots are a great source of vitamin A, an essential nutrient in preserving healthy vision and maintaining a strong immune system.

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  • 2 Tbsp sugar plus 1 tsp sugar
  • 1/4 cup reduced-sodium soy sauce or tamari (gluten free if needed)
  • 2 Tbsp white wine
  • 4 garlic cloves, finely minced
  • 1 Tbsp sesame oil plus 1 tsp sesame oil
  • 1 Tbsp fresh lime juice plus 1 tsp fresh lime juice
  • 1 lb flank steak, cut across the grain into very thin slices
  • 2 tsp rice vinegar
  • 3 scallions, sliced
  • 2 carrots, peeled and shaved
  • 1/8 tsp crushed red pepper flakes or chili paste
  • 2 Tbsp chopped fresh cilantro
  • 1 tsp minced fresh ginger
  • 8 corn tortillas, warmed (6-inch each)
  • 2 Tbsp toasted sesame seeds


In a large, shallow dish, combine 2 tablespoons of the sugar, soy sauce, white wine, garlic, 1 tablespoon of the sesame oil and 1 tablespoon of the lime juice, stirring to dissolve the sugar. Add the flank steak and coat thoroughly in the marinade. Cover and refrigerate the steak for at least 4 hours, or overnight.

In a medium bowl, mix together the vinegar and the remaining 1 teaspoon of the sugar. Add the scallions and set aside for 15 minutes. Add the carrots, red-pepper flakes, cilantro, the remaining 1 teaspoon of the sesame oil, the remaining 1 teaspoon of the lime juice and ginger. Set aside.

Preheat grill to medium-high heat.

Remove steak from marinade, and discard marinade. Grill the steak slices until browned and medium-rare, about 30 seconds per side, or until desired doneness. Divide steak among tortillas and top with carrot mixture and sesame seeds.

Nutrition Facts

Serving size: 1 taco

Serves: 8

Per Serving: Calories: 208 Fat: 9g Saturated Fat: 2g Cholesterol: 31mg Sodium: 324mg Carbohydrates: 14g Fiber: 2g Protein: 17g