Taco

Ingredients

• 680 g (1.5 lb)flank steak, cut into strips
• 120 ml (½ cup)soy sauce
• 50 g (¼ cup)brown sugar
• 60 ml (¼ cup)rice vinegar
• ¼ cup (about 60 ml)sesame oil
• 1 tbspginger paste
• 4–5 clovesgarlic, crushed
• as neededoil, for cooking
• 120 ml (½ cup)sour cream
• 120 ml (½ cup)mayonnaise
• 3 tbsplime juice
• to tasteSriracha
• 1 tspgarlic powder
• to tastelime, for squeezing

Instructions

1. 1

   Mix the marinade

   In a bowl or zip-lock bag, combine the soy sauce, brown sugar, rice vinegar, sesame oil, ginger paste and crushed garlic with the strips of steak. Mix to coat the meat.

2. 2

   Chill the steak

   Cover the bowl or seal the bag and refrigerate the steak for 1 hour, or overnight for more flavour.

3. 3

   Prepare the accompaniments

   While the beef marinates, prepare the slaw and the sauce. The supplied recipe lists sour cream, mayonnaise, lime juice, Sriracha and garlic powder for the sauce, but does not give further preparation details or slaw ingredients.

4. 4

   Heat the pan

   When ready to cook, heat cooking oil in a non-stick skillet or cast-iron pan.

5. 5

   Cook the beef

   Add the beef to the pan and cook over medium-high heat until cooked through and caramelised.

6. 6

   Assemble the tacos

   Assemble the tacos with the cooked meat, drizzle with the sauce and finish with a squeeze of lime.

What are these tacos?

Tacos are a format rather than one fixed recipe: a filling is served in a tortilla with toppings or sauce. This version centres on strips of flank steak marinated with soy, brown sugar, rice vinegar, sesame oil, ginger and garlic.

The recipe combines a savoury-sweet beef filling with a creamy, spicy drizzle. It does not specify a particular regional origin, and the supplied method leaves the slaw and tortillas undefined.

Nutrition and macros by portion

The nutrition label shows one serving as written: 800 calories, 45g protein, 35g carbs, 57g fat.

The steak supplies most of the protein, while the brown sugar and any tortillas contribute carbohydrates. Sesame oil, mayonnaise and sour cream account for much of the fat; serving the beef with plenty of crisp vegetables can balance the plate.

What the marinade does

Soy and sugar: the soy seasons the meat, while brown sugar lends sweetness and helps the surface caramelise in the hot pan. Rice vinegar adds a sharp counterpoint.

Ginger and garlic: these bring aromatic flavour to the marinade. Coat the steak evenly so the strips are seasoned across their surfaces.

Marinating the steak

One hour: this is the shorter marinating time given in the recipe and suits a meal planned for the same day. Keep the beef covered in the fridge while it marinates.

Overnight: the recipe suggests this for more flavour. The method does not provide a maximum marinating time, so follow the stated overnight option rather than extending it.

Getting a good sear

Hot pan: heat the oil before adding the beef, then cook over medium-high heat as directed. If the pan is crowded, the meat may release moisture and brown less effectively, so cook in batches if necessary.

Doneness: the recipe says to cook the strips through and caramelise them, but gives no exact timing. Check the thickest pieces and avoid relying on colour alone.

The creamy drizzle

Sour cream and mayonnaise: together they make the base of the listed sauce. Lime juice, garlic powder and Sriracha are included to add acidity, savouriness and heat.

Sriracha: add it to taste, starting with a little if you prefer a milder sauce. The recipe does not specify proportions for mixing the sauce ingredients.

Serving the tacos

Tortillas: tacos are typically served in tortillas, but none are listed in this recipe. Choose your preferred kind and prepare them separately if you want a complete taco assembly.

Slaw and lime: the method calls for slaw and a final squeeze of lime, but gives no slaw ingredients. A crisp slaw can offer contrast to the rich sauce; use a separately chosen recipe or topping.

Recipe notes & tips

• Slice the steak into even strips so the pieces cook at a similar rate.
• Keep the meat refrigerated during marinating.
• Let excess marinade drip off before placing the strips in the hot pan.
• Cook in batches if needed to give the beef room to brown.
• Add Sriracha gradually and taste the sauce as you go.
• Have the serving components ready before the beef finishes cooking.

Variations

• Milder sauce: use less Sriracha and adjust it to taste.
• More lime: add an extra squeeze just before serving.
• Extra crunch: serve with a crisp slaw of your choice.
• Different tortillas: use the tortilla style you prefer, prepared separately.
• Batch cooking: brown the beef in batches if your skillet is small.

Common mistakes to avoid

• Crowding the skillet: the beef can steam rather than brown; cook it in batches.
• Adding beef to a cool pan: wait until the oiled pan is hot before cooking.
• Guessing the sauce heat: add Sriracha a little at a time and taste as you go.
• Skipping the chill: marinate the steak in the fridge for at least the stated 1 hour.
• Assuming slaw details: the recipe does not list slaw ingredients, so prepare it separately.

How to store

Refrigerate leftover cooked beef and sauce separately in covered containers and use within 3–4 days. Reheat the beef in a pan until hot, and serve the sauce cold; assembled tacos are best eaten straight away.

Frequently asked questions