Orange Beef Tacos with Broccoli Cucumber Slaw
Orange Beef Tacos with Broccoli Cucumber Slaw
Directions
- In a large bowl, toss the beef in baking soda. Let sit in fridge for 30-60 min. Remove and mix in the egg white to thoroughly coat, then sprinkle in the cornstarch. Be sure to mix well so there are no clumps.
- In a large wok, non-stick sauté pan, or cast iron, over medium-high heat with the oil, cook the beef until crispy.
- In a medium bowl mix the cucumbers, broccoli, cilantro, sesame oil, vinegar, and honey. Mix very well and adjust for salt and pepper to taste.
- Griddle all the tortillas so they are lightly charred.
- Mix the hot beef with the orange sauce.
- To build tacos: 1 tortilla, 2 1/2 oz orange beef, 2 tbsp slaw, cotija, and jalapenos. Three tacos total.
Ingredients
- 8 oz Contigo® Carne Asada
- 1 tsp baking soda
- 2 tsp West Creek® cornstarch
- 2 ea egg, white(s)
- 1/4 cup salad oil
- 2 tbsp Asian Pride® Orange Sauce
- 1/4 cup Peak Fresh Produce® Cucumber(s), peeled and small dice
- 1/4 cup Peak Fresh Produce® Broccoli, chopped into small pieces
- 1 tbsp Peak Fresh Produce® Cilantro, chopped
- 1 tbsp Asian Pride® Sesame Oil
- 1 tsp Asian Pride® Rice Wine Vinegar
- 1/2 tsp West Creek® Honey
- salt and pepper, to taste
- 3 Contigo® Tortilla(s), Corn 6-inch
- 1 Peak Fresh Produce® Jalapeño Pepper(s), sliced thin
- 2 tbsp Contigo Cotija Cheese
Chef Katie Bulger - Division Chef, Performance Foodservice - Milwaukee
