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Thai Steak Tacos Recipe

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This recipe for Thai Steak Tacos, by , is from Cheryl's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cheryl Christian


c. low-sodium soy sauce
c. rice wine vinegar
2 tbsp. Honey
1 tbsp. fish sauce
1 tbsp. chili garlic paste
1 tsp. toasted sesame oil
Zest and juice of 1 lime
1 lb. boneless New York strip steak
c. mayonnaise
1 tbsp. Asian hot sauce
1 c. Shredded green cabbage
1 medium carrot
6 radishes
8 corn tortillas
1 tbsp. olive oil
c. Fresh cilantro leaves
1 tbsp. sesame seeds

In a medium bowl, whisk together soy sauce, vinegar, honey, fish sauce, chili garlic paste, sesame oil, and lime juice and zest. Place steak in a 2-gallon resealable plastic bag and pour in marinade. Refrigerate for at least 3 and up to 6 hours.
In a small bowl, combine mayonnaise and hot sauce. Set aside. In a medium bowl, toss together cabbage, carrot, and radishes. Set vegetables aside.
In a large nonstick skillet over medium-high heat, warm 2 or 3 tortillas at a time, about 1 minute per side. Transfer to a plate and cover with a clean dish towel. Increase heat to high and heat olive oil in same skillet. Add steak, discarding marinade, and cook until seared, stirring, 3 to 5 minutes.
To assemble tacos, divide steak among 8 slightly warmed tortillas. Top with reserved vegetables and sauce, and sprinkle with cilantro and sesame seeds.

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