Asian Beef Tacos Recipe

Name: Asian Beef Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds beef, flank steak (london broil) 2 each; 1 x teriyaki sauce 1 bottle teriyaki sauce (I like garlic and green onion style), as needed; 1 x thai peanut sauce 1 bottle, as needed; 2 bunches cilantro large bunches, coarsely chopped; 2 bunches scallions, spring or green onions chopped; 1 x flour tortillas or homestyle corn tortillas; 14 ounces coleslaw mix 1 package; 4 ounces mung bean sprouts 1 package; 1 large white onion chopped; 1 x peanuts chopped; 1 x red hot pepper sauce sricha sauce or other hot asian sauce

Servings: persons

2 pounds beef, flank steak (london broil) 2 each
1 x teriyaki sauce 1 bottle teriyaki sauce (I like garlic and green onion style), as needed
1 x thai peanut sauce 1 bottle, as needed
2 bunches cilantro large bunches, coarsely chopped
2 bunches scallions, spring or green onions chopped
1 x flour tortillas or homestyle corn tortillas
14 ounces coleslaw mix 1 package
4 ounces mung bean sprouts 1 package
1 large white onion chopped
1 x peanuts chopped
1 x red hot pepper sauce sricha sauce or other hot asian sauce

1
In a large saute or fry pan, brown each flank steak in hot olive oil.
2
Just brown each side.
3
Chop 1 bunch each cilantro and green onions.
4
In a large crock pot, add one third of the chopped veggies and enough of the teriyaki and peanut sauces to cover the bottom of the crockpot.
5
Put one flank steak on top of this layer.
6
Take one half of remaining sauces and pour over the flank steak.
7
Top with 1/2 remaining veggies.
8
Top with 2nd flank steak and put remaining veggies on top.
9
Cover with remaining sauces.
10
Bake on Low for 6 to 8 hours.
11
Remove flank steaks from sauce and refrigerate until quite cold.
12
Take sauce/veggie mixture and put in a sauce pan; simmer on low for 5 to 10 minutes.
13
Set aside.
14
When steaks are cold, cut into 1/2 inch slices ACROSS the grain.
15
Return meat to clean crockpot or microwave safe casserole dish.
16
Top with sauce you have simmered to remove impurities from meat.
17
Heat thoroughly, carefully mixing meat to be covered by sauce.
18
Put remaining ingredients (except tortillas) in serving dishes.
19
Heat tortillas.
20
Serve tacos.
21
Individuals take a tortilla, add meat/sauce mixture, and top with the veggie and crunchy toppings.

1038

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds beef, flank steak (london broil) 2 each, 1 x teriyaki sauce 1 bottle teriyaki sauce (I like garlic and green onion style), as needed, 1 x thai peanut sauce 1 bottle, as needed, 2 bunches cilantro large bunches, coarsely chopped, and more.

Yes, Asian Beef Tacos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asian Beef Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions