Thai Beef Tacos with Lime-Cilantro Slaw

Thai Beef Tacos with Lime-Cilantro Slaw (Adapted from CL)

For the steak and marinade

1 tablespoon granulated sugar
1 1/2 teaspoons minced fresh ginger
1 1/2 teaspoons fish sauce
1/2 teaspoon chili garlic sauce
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
16 ounces trimmed flank steak

For the slaw

1/4 cup fresh lime juice
1 tablespoon granulated sugar
2 tablespoons rice wine vinegar
1 1/2 teaspoons minced fresh ginger
1 1/2 teaspoons fish sauce
1/2 teaspoon chili garlic sauce
2 garlic cloves, minced
4 cups broccoli slaw
1 cup matchstick-cut carrots
1/4 cup sliced green onions
1/2 cup chopped fresh cilantro

For the assembly

8 6" flour tortillas

To prepare the steak

In a large ziploc bag, add sugar, ginger, fish sauce, chili garlic sauce, pepper and garlic cloves. Add the steak, remove any air and seal - place in the refrigerator for at least 20-30 minutes to marinate.

Prepare grill

Remove the steak and discard any marinade left in the bag. Place the steak on the grill and cook until it is done to your liking - we cooked ours for about 5 minutes per side. Remove and place on a cutting board - let sit for 5 minutes. Cut diagonally across the grain into thin slices.

To make the slaw

In a large bowl, mix together lime juice, sugar, rice wine vinegar, ginger, fish sauce, chili sauce and garlic. Add broccoli slaw, carrots, green onions and cilantro - toss well to completely combine.

Evenly divide the thinly sliced steak among tortillas and scoop about 1/2 cup of the slaw mixture on top of each tortilla to serve.

Makes 4 servings.

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