Express
Japanese Steak Tacos with Sriracha Slaw
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Eggs, Wheat, Soy
Chef
Sarah Thomsen
Sweet teriyaki steak melds with spicy slaw, all wrapped up in a tortilla and delivered to you in taco form. In whatever form, the flavors delight. Tip: Want to get the most juice out of your lime? Before cutting, microwave for 15-20 seconds to "soften" the fruit. Then, gently roll the softened fruit on your work surface while pressing on it with your palm. Finally, give yourself some serious mechanical advantage by placing a cut half in between the arms of a pair of tongs to make squeezing much easier.
In Your Box (serves 2)
- 10 oz. Steak Strips
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6 Small Flour Tortillas
- 4 oz. Slaw Mix
- 1 Lime
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2 oz. Teriyaki Glaze
- 1 Shallot
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0.84 oz. Mayonnaise
- 2 tsp. Sriracha
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories710
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Carbohydrates65g
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Net Carbs60g
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Fat34g
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Protein36g
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Sodium1720mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Mixing Bowls
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken, follow same instructions as steak strips in Steps 1 and 3, cooking, stirring occasionally, until chicken reaches minimum internal temperature, 5-7 minutes.
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If using 20 oz. steak strips, follow same instructions, working in batches if necessary.
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1 Prepare the Ingredients
Peel and halve shallot. Slice halves into thin strips.
Halve lime. Cut one half into wedges and juice the other half.Separate steak strips into a single layer and pat dry. Season all over with 1/4 tsp. salt and a pinch of pepper. -
2 Pickle Shallot and Prepare Slaw
In a mixing bowl, combine shallot, 1 Tbsp. lime juice (reserve remaining for slaw), and 1 Tbsp. water. Set aside at least 10 minutes.
In another mixing bowl, combine slaw mix, mayonnaise, half the Sriracha (to taste, reserve remaining for steak), and 1 tsp. remaining lime juice. Set aside. -
3 Cook Steak Strips and Heat Tortillas
Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat. Add steak strips to hot pan and stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Remove from burner and stir in teriyaki glaze and remaining Sriracha (to taste).While steak strips cook, wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds. -
4 Finish the Dish
Plate dish as pictured on front of card, filling tortillas with steak strips, and topping with slaw and pickled shallots. Squeeze lime wedges over to taste. Bon appétit!
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