Japanese Style Steak Tacos

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Japanese Style Steak Tacos
October 15, 2020
by
in Asian, Beef

Quick and Easy Tacos

An easy-to-prepare Mexican-inspired dish flavoured Japanese-style. Bite into the flavoured goodness of tender rib-eye steak strips marinated with wasabi, ginger, and mirin, mixed with a refreshing slaw, and wrapped with the earthy flavours of a taco. This dish is so simple and flavorful it will easily become a favourite.

Serving

2 People

Cook Time

20 Mins

Equipment

  • Large non-stick pan
  • Small mixing bowls
  • Cling film for molding the tortillas into shells
  • Tongs

Ingredients

For the marinade:

  • 1 teaspoon ginger, minced
  • 1 teaspoon garlic, minced
  • 1/4 teaspoon wasabi*
  • Mirin* to taste

For the meat:

  • 200g rib-eye steak
  • Olive oil

 For the miso kewpie:

  • 1 tablespoon miso
  • 3 tablespoons kewpie*
  • Mirin to taste

 For the slaw:

  • 1/4 Chinese cabbage or Wombok, thinly sliced
  • Seasoning to taste
  • 3 tablespoons rice wine vinegar or any vinegar
  • 1 red chilli pepper, deseeded and diced

Tip: Before slicing the red chili pepper, rub the pepper between your palms to loosen the seeds and release the heat.

For the taco:

  • Mini flour tortillas

Instructions

  • 1 Prepare the marinade. In a small bowl, mix the ginger, garlic, and wasabi. Add the mirin to thin out the mixture. Mix well.
  • 2 Marinate the meat. Spoon the marinade over the meat. Coat both sides with the marinade. Set aside to marinate the meat for a few minutes.
  • 3 Prepare the miso kewpie. In a small bowl, mix the miso and kewpie. Add the mirin to thin out the mixture. Mix well.
  • 4 Cook the steak. On a pre-heated large pan, add the oil. Place the meat on the pan. Cook until the meat is browned on both sides. When done, set aside and let the meat rest. After the meat is rested, slice the meat into thin strips.
  • 5 Make the slaw. In a small bowl, mix the cabbage, chilli, rice wine vinegar and season with salt and pepper. Toss together.
  • 6 Warm the tortillas. On the stovetop, use your tongs and place the tortillas directly on the stovetop flame. Leave for a few seconds while allowing the sides to char for extra flavour. Turn to warm and char the other side. When done, wrap the tortilla around the cling film to mould it into a shell. Set aside to rest.
  • 7 Build the tacos. On the taco shell, add a tablespoon of the miso kewpie and spread it down the middle of the taco. Add the slaw. Top it with the rib eye steak strips. Wrap.

Recipe Notes

  • *Kewpie is a Japanese mayonnaise made with rice vinegar.
  • *Mirin is a Japanese rice wine that is like sake, and with sweet and tangy flavours.
  • *Wasabi is a Japanese spicy green paste made from horseradish that is often served as a condiment for sushi. A tiny amount packs up the heat.
  • You can make the slaw and then heat the tortillas while you wait for the meat to cook. Just make sure to check the meat and turn it in when ready.

Did you make this recipe?

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook, and Twitter! Hashtag them #jaimeimbusch

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