Source: Family Circle

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Recipe Summary

prep:
20 mins
marinate:
1 hr
cook:
9 mins
stand:
5 mins
total:
1 hr 34 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place steaks in a large
    resealable plastic bag. In a bowl,
    whisk together 1/4 cup of the
    vinegar, the soy sauce, canola
    oil, 2 tbsp of the sugar, 1 tbsp of
    the sriracha and 1 tsp of the
    sesame oil. Stir in onion, garlic
    and ginger. Pour into bag,
    making sure steak is covered.
    Marinate in refrigerator 1 hour.

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  • In a separate bowl, whisk
    together remaining 1 tbsp
    each vinegar and sugar, and
    remaining 1 tsp each sriracha
    and sesame oil. Stir in salt and
    cucumber. Cover bowl with
    plastic wrap and refrigerate
    30 minutes.

  • Heat a large sauté pan to
    medium-high heat. Remove
    steak from marinade (save
    marinade) and pat dry with
    paper towels. Cook 2 to 3
    minutes per side, until
    medium-rare. Set aside to rest
    5 minutes. Meanwhile, add
    marinade to pan. Bring to a
    boil and cook 3 minutes, until
    sauce has thickened.

  • Thinly slice steak; toss in
    pan with sauce. Serve on
    tortillas with pickled
    cucumbers and, if desired,
    sliced radishes, sesame seeds
    and additional sriracha.

Nutrition Facts

314 calories; fat 19g; cholesterol 37mg; saturated fat 5g; carbohydrates 22g; insoluble fiber 1g; protein 14g; sodium 675mg.
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