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
homefamilylove.com
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
You can also follow me on Instagram, Facebook, or Twitter. I'd love to hear about your health journey as well!
homefamilylove.com
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
Ingredients:·
· 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
Directions:
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.
· 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
Directions:
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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