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Prep Time15 minutes
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Cook Time15 minutes
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Serv SizeYield 4 servings
One skillet tender Mongolian beef with a baby bok choy & green onion slaw.
Ingredients
Directions
Slice green onion into 1 inch pieces keeping the white portions separate from the green. Set aside. Wash the baby bok choy and roughly chop. Place the bok choy into a medium sized bowl. Add the dark green portions of the green onion to the bowl. Toss with 1 tablespoon olive oil, white wine vinegar, salt and pepper. Set aside.
Trim meat cutting against the grain into thinly sliced pieces. Remove any membrane or fat.
Preheat a large skillet. Add a tablespoon of olive oil, sliced steak and white portions of green onions on medium heat.
Once meat is almost cooked through add in sesame sauce, garlic powder and sriracha hot chili sauce. Stir until combined.
Assemble tacos with a generous amount of meat, topping it with a generous amount of baby bok choy slaw. Enjoy!
Conclusion
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Pompeian Gourmet Organic White Wine Vinegar, 16 FL. OZ. P.F. Chang’s Home Menu Sesame Sauce, 13.5 OZ Sriracha Hot Chili Sauce, Huy Fong 9 Ounce Bottle (1 Bottle) McCormick Culinary Garlic Powder, 21 oz - Composite Wood Cutting Board 8 x 12 Enameled Colander, 5 Quart Scratch Defense Induction Sauté Pan, 5 Quart Taco Holder Stand 4 Pack Moosewrap Dinner Plate - Handmade
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