Sweet Soy Glazed Steak Tacos with Spicy Slaw and Pickled Cucumber

Everything tastes better in taco form and this recipe is a perfect example. Tender steak strips are coated in a sweet soy glaze, then nestled into warm flour tortillas with a creamy cabbage slaw, lime-pickled cucumber and crunchy peanuts. The combination of savory, sweet, tangy and spicy flavors is absolutely irresistible.

Best of all, these tacos come together in just 20 minutes, making them an ideal choice for busy weeknights. With minimal prep and one pan, you’ll have a restaurant-quality meal on the table in no time.

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Ingredients

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Diced SteakView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Thinly slice the mini cucumber. Cut the lime in half. In a small bowl, combine the cucumber slices, juice from half the lime and a pinch of salt. Set aside to pickle.
2. In a medium bowl, whisk together the mayonnaise, remaining lime juice and half the sweet Thai chili sauce. Add the shredded red cabbage and toss to coat. Season with salt and pepper to taste.
3. Pat the diced steak dry with paper towels and season with salt and pepper. Heat the cooking oil in a large non-stick skillet over medium-high heat. Add the steak and cook, stirring occasionally, until browned and cooked through, about 4-5 minutes.
4. Reduce the heat to medium. Add the sweet soy glaze and remaining sweet Thai chili sauce to the skillet. Stir to coat the steak and cook for 1 minute until the sauce thickens slightly.
5. Warm the flour tortillas in the microwave or a dry skillet. To assemble, divide the steak among the tortillas. Top with the spicy slaw, pickled cucumber and peanuts. Serve immediately.

Recipe Tips

FAQ

Can I use a different protein?

Yes, you can substitute the steak with chicken, shrimp or tofu. Adjust cooking time accordingly.

How do I store leftovers?

Store the steak, slaw and pickled cucumber separately in airtight containers in the refrigerator for up to 2 days. Reheat the steak in a skillet before assembling.

What can I use instead of sweet soy glaze?

You can mix 3 tablespoons soy sauce with 1 tablespoon honey or brown sugar as a substitute.