Sichuan-Style Beef Tacos

• Course Dinner, Lunch, Main Course, Main Dish
• Cuisine Cinco De Mayo, Mexican, Party Food, Summer

Prep time

Cook time

Servings

Ingredients

• 8 Mission Gluten-Free Tortillas
• 3 tablespoons Vegetable Oil divided
• 1 pound Boneless Beef Steak sliced across the grain into 2 x 1/2" strips
• 1/2 teaspoon Salt
• 1 inch Ginger fresh, peeled, and minced
• 2 Garlic Cloves minced
• 2 Celery Ribs thinly sliced crosswise
• 4 green onions cut into 1" length
• 1 carrot large, peeled, and cut into matchsticks
• 1/2 teaspoon Red Pepper Flakes
• 2 tablespoons San-J Tamari Gluten-Free Soy Sauce
• 2 teaspoons Toasted Sesame Oil
• 1 head Butter Lettuce leaves separated
• Green Onion chopped
• Toasted Sesame Seeds

Instructions

1. In a large, heavy skillet over high, heat 2 tbsp. oil. Add steak and salt and cook, stirring frequently, until browned, about 5 minutes. Transfer to a plate.
2. Add remaining 1 tbsp. oil to skillet, reduce heat to medium-high, then add ginger and garlic, and cook for 30 seconds. Add celery, green onion, carrot and pepper flakes, and cook, stirring frequently, until crisp-tender, about 4 minutes. Stir in steak, tamari and sesame oil, and toss together.
3. In a large, dry skillet over medium, heat tortillas one at a time, flipping once, until heated through and pliable. Transfer to a plate and warm remaining tortillas, stacking them on top of each other.
4. To serve, top each tortilla with a lettuce leaf, and fill with steak and vegetable mixture. Top with green onion and sesame seeds.