Lettuce Tacos with Sesame-Cumin Beef
Tacos get a new take with lettuce shells and Asian-inspired ingredients.
- 5 tablespoons soy sauce or liquid amino, divided
- 3 tablespoons canola oil, divided
- 2 tablespoons mirin or sherry
- 1 tablespoon ground cumin
- 1 teaspoon black pepper
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 1 1/2-2 pounds flank steak
- 2 green bell peppers, seeded and sliced
- 1 cup shelled edamame
- 1 large onion, sliced
- 2 red or green chili peppers, seeded and chopped
- 4 cloves garlic, thinly sliced
- 1/2 cup shiso, cilantro or parsley, chopped
- Sesame oil, for drizzling
- Gomasio (sesame salt) or toasted white or black sesame seeds, for sprinkling
- A big pile of romaine or Bibb lettuce leaves, for serving
In a large bowl, combine 2 tablespoons soy sauce, 2 tablespoons canola oil, the mirin, cumin, pepper and granulated garlic and onion. Add the steak; turn to coat. Let marinate for 15 minutes.
Heat a griddle or grill pan over medium-high. Cook steak, turning once, 8-10 minutes for medium-rare doneness. Transfer to a plate and let rest while you cook the vegetables.
In a large skillet, heat the remaining 1 tablespoon oil over medium-high to high. Add the bell peppers, edamame, onion, chili peppers and garlic. Cook, stirring often, until the vegetables are crisp-tender, about 6 minutes. Stir in the remaining 3 tablespoons soy sauce. Remove from the heat and stir in the shiso.
Thinly slice the steak against the grain. Drizzle with sesame oil and sprinkle with gomasio. Pile the sliced steak and vegetables in the lettuce leaves.