When I go for Asian, I always choose Mongolian Beef if they have it! I love the flavor and the tenderness of the beef… and I’ll happily eat it over rice, veggies or any which way to be honest.
I came up with these wraps as an easy way for my whole family to enjoy a quick dinner! Not to mention, serving it this way gets some veggies into your meal and it really stretches out the protein!
We always love to set out a HUGE platter with all kinds of toppings for everyone to build their own tacos! Mine usually includes:
- fresh raw bean sprouts
- shredded cabbage (purple, green or Asian)
- julienned english cucumber
- sliced green onions
- sesame seeds
- sliced red or yellow pepper
- shredded bok choy
- shredded carrots
- julienned Daikon (mild Asian radish)
Cornstarch is commonly used in Asian cuisine on sliced meats before frying as it helps tenderize the meat, makes it brown nicely and helps the sauce to stick! You’ll want to do this step first to let it sit a little bit while you prepare the remaining sauce ingredients. If you’ve tried my PF Changs Style Mongolian Beef recipe, you’ll love this recipe too! Same delicious flavor in a hand held wrap!
Mongolian Beef Tacos
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- 3 tablespoons mayonnaise
- 1 lb flank steak (or your favorite cut of beef thinly sliced)
- 1/3 cup + 1 Tablespoon cornstarch
- 10 small flour tortillas
- 2 teaspoons + 2 tablespoons oil (vegetable or olive)
- 1 teaspoon ginger , minced
- 4 cloves garlic , finely minced
- 1/2 cup soy sauce (low sodium is best)
- 1/4 cup water
- 4 tablespoons packed brown sugar
Toppings as desired
Slice beef into thin strips and toss with 1/3 cup cornstarch (you want it to sit a few minutes while you prepare the rest of the ingredients).
In a small bowl, combine soy sauce, water, 1 tablespoon of cornstarch, garlic, ginger and brown sugar.
Heat 1 tablespoon of oil in a pan over medium-high. Gently shake of any excess cornstarch and cook beef in small batches just until browned adding more oil if needed (It doesn't need to cook all of the way through,it will cook completely when combined with the sauce). Remove beef and set aside.
Pour the soy sauce mixture into the pan over medium heat while whisking. Bring to a boil and let bubble 2-3 minutes. Remove 2 tablespoons of sauce and set aside to cool.
Add beef to remaining sauce in the pan, toss to coat and let heat about 1 minute or until heated through.
If desired, heat tortillas according to package directions. Top each tortilla with 1/8 cabbage, bean sprouts, red pepper and cucumbers. Top with 1/8 of the beed mixture.
Combine the reserved 2 tablespoons of sauce with 3 tablespoons mayonnaise and drizzle over the tacos. Garnish with green onions and sesame seeds.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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