1/2 teaspoon chili garlic sauce (such as Lee Kum Kee)
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 pound flank steak, trimmed
1/4 cup fresh lime juice
1 tablespoon sugar
2 tablespoons rice wine vinegar
1 1/2 teaspoons minced peeled fresh ginger
1 1/2 teaspoons fish sauce
1/2 teaspoon chili garlic sauce
2 garlic cloves, minced
3 cups packaged angel hair slaw
2 cups packaged matchstick-cut carrots
1/4 cup sliced green onions
1/2 cup chopped fresh cilantro
8 (6-inch) fat-free flour tortillas
How to Make It
To prepare steak, combine first 6 ingredients in a large zip-top plastic bag. Add steak to bag; seal and marinate in refrigerator 20 minutes, turning occasionally.
Prepare grill or broiler.
Remove steak from bag; discard marinade. Place steak on grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.
To prepare slaw, combine juice and next 6 ingredients (through 2 garlic cloves) in a large bowl. Add slaw and next 3 ingredients (through cilantro); toss well to combine.
Divide steak evenly among tortillas; spoon about 1/2 cup slaw onto each tortilla. Fold in half; serve immediately.
One of the best meals I've ever made. Fresh and just a little spicy, with a beautiful balance of textures, colours and flavours. The only changes I made were to use pot roast chunks that I broiled then sliced (they were on sale) a little RealLemon with the lime, (my limes weren't as juicy as I thought they'd be), I omitted the green onions (forgot them) and added about a tablespoon of coconut oil to the slaw. Can't wait to test this out on the boyfriend =)
Every time I ask my husband for "requests" for the weekly menu, he says "THAI TACOS" before I even finish my sentence. I put the steak in the marinade in the morning and keep it in the fridge all day. I also make the slaw in the morning because it is so yummy when it has had a chance to meld all day. The slaw will seem "dry" when you first make it but it will create its own moisture as it sits in the fridge covered all day. I have made this recipe about a dozen times in the last two years and it never disappoints.
Bright fresh flavors, we loved this dish. I agree with other posters that the marinade was a bit dry so I added the juice of 1 lime as well. I served this as tacos but you could easily cut down on the carbs by serving the meat on the slaw as a salad.