Description
Delicious Mongolian beef served in fresh jicama taco shells for a low-carb alternative.
Ingredients
Scale
- 1 pound flank steak, thinly sliced
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon sesame oil
- 1 jicama, peeled and sliced into thin rounds
- 1 bunch green onions, chopped
- 1 tablespoon sesame seeds
Instructions
- In a bowl, mix the soy sauce, brown sugar, cornstarch, garlic, and ginger.
- Add the sliced flank steak to the bowl and marinate for at least 30 minutes.
- In a large skillet, heat the sesame oil over medium-high heat.
- Add the marinated beef and cook until browned and cooked through, about 5-7 minutes.
- Serve the beef in jicama rounds and top with green onions and sesame seeds.
Notes
- For a spicier version, add sriracha or red pepper flakes.
- Can substitute flank steak with sirloin or another cut of beef.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Tacos
- Method: stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 7g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg