Asian Beef Tacos with Quick Pickles - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Make a taco salad. Toss the quick pickles with chopped romaine lettuce and baby arugula and spoon the beef mixture on top. Sprinkle with crushed tortilla chips.
Ingredients
- 1/2 small orange
- 2 tbsp. low-sodium soy sauce
- 2 tbsp. dark brown sugar
- 1 tbsp. finely grated fresh ginger
- 2 cloves garlic, finely chopped
- 1 1/2 lb. flank steak, cut crosswise into 2-in.-thick pieces
- 8 small radishes
- 1 small jalapeno
- 1/2 large seedless cucumber
- 1 scallion
- 1 1/2 tbsp. rice vinegar
- kosher salt
- Black pepper
- 1/2 c. fresh cilantro leaves
- 8 corn tortillas, warmed
Instructions
- Using a vegetable peeler, remove 2 strips of orange zest and reserve. Squeeze 2 tablespoon juice into a 5-to 6-quart slow cooker. Add the soy sauce, brown sugar, ginger and garlic and whisk to combine.
- Add the flank steak, turning the pieces to coat in the sauce. Cover and cook until the steak is very tender and easily pulls apart, 6 to 7 hours on low or 4 to 5 hours on high.
- During the last 10 minutes of cooking, thinly slice the orange zes, radishes, jalapeno and cucumber; place in a medium bowl. Cut the scallion into thin strips and add to the bowl. Toss with the rice vinegar and a pinch each of salt and pepper; fold in the cilantro.
- Using 2 forks, shred the meat, then toss in the cooking liquid. Fill the tortillas with the beef mixture and top with the quick-pickled cucumbers and radishes.
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