Steak tacos are a great midweek meal that really let the meat do the talking. An Asian style sauce really complements the juicy and flavourful meat, and the garnishes add another level of flavour and texture. The key to making these steak tacos really great is buying the best cut of meat you can afford – you’ll really taste the difference. Tacos are a great dish to share with friends and family. Make it an interactive meal and let everyone get involved by assembling their own tacos. This also means everyone can cater to their own tastes and add more or less of the toppings and garnishes, according to their own preferences. If you have one veggie in the group, you can use Quorn or tofu instead of steak, and omit the oyster sauce from the sauce.
- 2 best-quality animal-welfare steaks
- 2tbsp olive oil
- For the sauce:
- 4tbsp oyster sauce
- 1tbsp mirin
- 1tbsp rice wine vinegar
- 2 red chillies, finely sliced
- 1in ginger, grated
- 1tsp sesame oil
- 1tbsp brown sugar
- To serve:
- 2 large pak choi, bases, thinly sliced, leaves kept whole
- 8 mini corn tortillas, lightly toasted
- creme fraiche
- handful fresh coriander
- lime wedges
- kimchi, optional
Fry the steaks in the oil on a medium heat for no more than 3 mins, turning every 30-40 secs. When cooked, set aside, cover with foil and allow to rest.
To make the sauce, mix together the oyster sauce, mirin, rice wine vinegar, sliced chillis, ginger, sesame oil and brown sugar.
Slice the rested steak into thin pieces. To assemble, spread the pak choi over the tortillas, top each with a dollop of crème fraiche, a few slices of steak and fresh coriander leaves. Drizzle over the sauce and serve with lime wedges and kimchi, if you like.