Sweet Soy Glazed Steak Tacos with Spicy Slaw and Pickled Cucumber

Everything tastes better in taco form and this recipe is no exception. Tender diced steak is cooked in a sweet soy glaze until caramelized, then piled into warm flour tortillas with a creamy, spicy cabbage slaw, tangy lime-pickled cucumbers and crunchy peanuts. It’s a flavor and texture explosion that comes together in just 20 minutes.

Perfect for busy weeknights, these tacos are as fun to make as they are to eat. The combination of savory, sweet, spicy and tangy elements will have everyone reaching for seconds. Plus, it’s a one-pan meal that keeps cleanup simple.

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Ingredients

1 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Diced SteakView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim the cucumber and slice it thinly. Halve the lime. In a small bowl, combine the cucumber, juice from both lime halves and a pinch of salt. Set aside to marinate. Roughly chop the peanuts.
2. In a large bowl, whisk together the mayonnaise and sweet Thai chili sauce. Add the coleslaw mix and toss to coat. Season with salt and pepper to taste.
3. Pat the diced steak dry with paper towels. Heat a drizzle of vegetable oil in a large pan over high heat. Add the steak and cook, stirring occasionally, until browned and cooked through, about 2-3 minutes. Reduce the heat to medium, then pour in the sweet soy glaze. Cook until the glaze has thickened, about 1-2 minutes. Taste and adjust seasoning with salt and pepper. Turn off the heat.
4. While the steak cooks, wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide the tortillas among plates. Fill with the glazed steak, spicy slaw, marinated cucumber (drained) and chopped peanuts. Serve immediately.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, sirloin or flank steak work well. Just cut into small cubes before cooking.

Is there a substitute for sweet Thai chili sauce?

You can use regular chili sauce mixed with a little honey or sugar or simply use sriracha mixed with mayonnaise for a spicier slaw.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 2 days. Reheat the steak in a pan and assemble fresh.