Honey-Soy Steak Tacos
20m prep 5h cook 5h ready
Flank steak is slow-cooked in a sweet and savory honey-soy sauce until tender, then shredded and served in flour tortillas with a fresh scallion and lettuce slaw. These tacos are perfect for a hands-off meal that delivers big flavor.
Ingredients
- 59.1 ml low-sodium soy sauce
- 59.1 ml honey
- 6 clove garlic finely chopped
- 14.8 ml fresh ginger grated peeled
- 4.93 ml chili garlic sauce
- 1.23 ml ground cinnamon
- 680 g flank steak cut crosswise into 2.5-inch-thick strips
- 4 scallions
- 0.5 head iceberg lettuce thinly sliced
- 118 ml cilantro leaves
- 14.8 ml rice vinegar
- 8 small flour tortillas
- Toasted sesame seeds
Nutrition (per serving, estimated)
Estimated based off 11 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 680 mg
- Iron: 13.9 mg
- Magnesium: 252 mg
- Phosphorus: 1151 mg
- Potassium: 1991 mg
- Zinc: 13.2 mg
Let's Cook
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Step 1.
In a 5- to 6-quart slow cooker, combine ¼ cup low-sodium soy sauce, ¼ cup honey, 6 finely chopped garlic cloves, 1 tablespoon grated peeled fresh ginger, 1 to 2 teaspoons chili garlic sauce, and ¼ teaspoon ground cinnamon. Add 1½ pounds flank steak (cut crosswise into 2½-inch-thick strips) and turn to coat. Cover and cook until the meat shreds easily, 7 to 8 hours on low or 5 to 6 hours on high.
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Step 2.
Fifteen minutes before serving, thinly slice 4 scallions lengthwise and cut into 2½-inch pieces. In a large bowl, toss the scallions with 4 cups thinly sliced iceberg lettuce, ½ cup cilantro leaves, and 1 tablespoon rice vinegar.
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Step 3.
Remove the beef from the slow cooker and serve it in 8 small flour tortillas, topped with the lettuce mixture. Sprinkle with toasted sesame seeds, if using.
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