Name: Sticky Soy-Glazed Steak Tacos with Spicy Broccoli Slaw & Peanuts
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (340 g) pkgs broccoli slaw; 3 medium carrots; 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; ⅓ cup peanuts, roasted unsalted; 18 small corn tortillas; 1.02 kg striploin (New York strip) steak; black pepper; brown sugar; chili-garlic sauce; crushed red pepper; extra virgin olive oil; rice vinegar; salt; soy sauce

Sticky Soy-Glazed Steak Tacos with Spicy Broccoli Slaw & PeanutsSticky Soy-Glazed Steak Tacos with Spicy Broccoli Slaw & Peanuts — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1 ½ (340 g) pkgs broccoli slaw

3 medium carrots

6 cloves garlic

3 (2 ½ cm) pieces ginger root

⅓ cup peanuts, roasted unsalted

18 small corn tortillas

1.02 kg striploin (New York strip) steak

black pepper

brown sugar

chili-garlic sauce

crushed red pepper

extra virgin olive oil

rice vinegar

salt

soy sauce

Instructions

Wash, dry, peel and mince ginger; peel and mince garlic.

Preheat a small saucepan over medium heat.

Once the pan is hot, add oil and swirl to coat the bottom. Add ginger and garlic to the pan and cook, stirring occasionally, about 1 minute.

Add soy sauce, sugar, and crushed red pepper to the pan and cook, stirring frequently, until thickened and reduced by half, 5-6 minutes. Remove glaze from the heat and set aside.

Meanwhile, place vinegar, chili-garlic sauce, and salt in a large bowl; whisk to combine the dressing.

Wash, dry, peel, and grate carrots. Add to the bowl with the dressing, along with the broccoli slaw; toss to combine and set aside.

Preheat a large grill pan, outdoor grill, or regular skillet over medium-high heat.

While the grill pan heats up, pat steak dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the pan is hot, coat with oil. Working in batches if necessary, add steak to the pan and cook until desired doneness, 2-5 minutes per side. Transfer to a clean plate along with half the glaze, and turn to coat. Loosely cover with foil.

Meanwhile, roughly chop peanuts.

Warm tortillas in the grill pan, oven, or microwave (optional), 15-30 seconds.

Thinly slice steak against the grain.

To serve, divide tortillas between plates; top with steak, remaining glaze, slaw, and peanuts. Enjoy!

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