Ingredients
Tacos
2 pounds thinly sliced steak (ribeye or top sirloin)
3 scallions, cut into 2-inch pieces
1 small onion, sliced thin
Shredded Carrot (optional)
Shredded Cabbage (optional)
Chopped Cilantro (optional)
Chihuahua Cheese (optional)
Corn or Flour Tortillas
Marinade
6 tablespoons soy sauce
3 tablespoons water
4 tablespoons sugar
2 tablespoons rice wine or Mirin
2 tablespoons minced garlic
2 tablespoons sesame oil
2 tablespoons sesame seeds
4 tablespoons grated Asian pear
1/8 teaspoon black pepper
Sriracha Mayo Sauce
1 garlic clove, finely grated
1 cup mayonnaise
3 tablespoons Sriracha
2 tablespoons fresh lemon juice
Kosher salt
Instructions
Remove any excess blood from the pre-sliced meat using paper towels.
Mix all the marinade ingredients in a bowl.
Place the meat and vegetables in a large bowl. Add the marinade and toss gently to combine everything well. Marinate the meat for 30 minutes to an hour, up to overnight.
Prepare your Sriracha Mayo Sauce by mixing all the ingredients in a bowl. Set aside.
Preheat a nonstick skillet over high heat. Once the pan is nice and hot, cook the meat until slightly caramelized. Do not crowd the skillet.
Remove meat from skillet using a slotted spoon and spread over a large baking sheet. Broil for an additional 10 minutes or long enough to crisp the edges.
Once crisp, serve immediately on warmed tortillas with chihuahua cheese, shredded cabbage, shredded carrots and Sriracha Mayo.
