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