Thursday, March 10, 2016

10 Minute Skinny Korean Beef Tacos with Kimchi

I have a confession to make.  Up until a few days ago, I had never before tried kimchi. I always turned up my nose at the idea of fermenting cabbage, which I thought would taste rotten, and spices. Now, I don't understand, how have I lived my life this long without kimchi!?  I blame my family and all of you, for not telling me just how darn delicious it was. Not to mention the fact that it's zero - yes, zero- points!  I knew the second I tried it that I had to make a fantastic quick recipe with it.
This recipe is so easy.  It only takes ten minutes to make from start to finish and is such an unsuspected twist on a traditional taco.  The beef is quickly stir-fried with a delicious homemade sauce that contrasts with the spicy tang of the kimchi.  I hope you enjoy my first real attempt at healthy fusion food!
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10 Minute Skinny Korean Beef Tacos with Kimchi
Servings: 6 ★ Size: 1 taco and 1/6 filling ★ 
Smart Points: 6 ★ Points Plus: 5 ★ Calories: 199 ★ Total Fat: 5 g ★ Saturated Fat: 2 g ★ Protein: 16 g ★ Carbohydrates: 20 g ★ Fiber: 1 g ★ Sugars: 4 g ★ Sodium: 856 mg ★ Cholesterol:  14 mg

· 1 1/2 lbs (680 g) lean flank steak, thinly sliced
· 1/4 cup (30 g) cornstarch
· 1/4 cup (35 g) wheat flour
· 1 teaspoon (5 g) ground ginger
· 1 teaspoon (5 g) garlic powder
· 1 teaspoon (5 g) onion powder
· 2/3 cup (160 ml) soy sauce, low-sodium
· 1/4 cup (75 ml) applesauce, unsweetened
· 1 tablespoon (12 g) brown sugar
· 1 tablespoon fresh ginger
· 4 clove garlic, minced
· 1 tablespoon (15 ml) sriracha
· 2 teaspoons rice wine vinegar
· 1 bunch green onion, diced
· fresh black pepper
· 6 low-carb tortillas
· 6 ounces kimchi

1. Thinly slice the flank steak.  In a large freezer bag mix the cornstarch, wheat flour, ground ginger, garlic powder, and onion powder.  Add the steak and shake until the steak is completely coated. Spray a large non-stick frying pan or wok with cooking spray.  Add the beef and cook for 4-5 minutes until mostly done.
2.  Add the soy sauce, applesauce, brown sugar, fresh ginger, garlic, sriracha, rice wine vinegar, and onion into the beef.  Cook for an additional 3 minutes until the sauce has thickened and the beef is done.
3. Place 1/6th the mixture into a low-carb tortilla and top with an ounce of kimchi.  Add additional hot sauce to taste.

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