This recipe I found on Pinterest, and even though I’m post-college, I’m still broke, so instead of a flank steak, I used ground beef. The marinade in this still gives it tons of flavor and isn’t any less gourmet in my book. However, since I only used about 1/4 lb. of ground beef, I changed the measurements compared to the original recipe. I also added some ginger for more depth of flavor.
I also had no scallions, but the veggies in the egg fried rice is good enough. For the egg fried rice, this is my own recipe I’ve made up over the years, which I’ve already featured in my light sesame chicken recipe. You can add any vegetables you want; I just used what was in my fridge.
This was quick and easy to make on a busy weeknight. I’m excited to have the leftovers for lunch tomorrow.
Prep Time: 30 minutes up to the night before
Cook Time: 10 minutes
Serves: 2 people
Sizzling Beef Tacos:
- 1/8 c. soy sauce
- 1 Tbsp. sugar
- 1 Tbsp. dry white wine
- 1/2 Tbsp. garlic, minced
- 1/4 tsp. toasted sesame oil
- 2 teaspoons crushed red pepper
- 1/4 lb. ground beef
- 1/8 tsp. ground ginger
- 1/8 tsp. salt
- 4 flour tortillas, room temperature
Egg Fried Rice:
- White or Jasmine rice
- Bell pepper, minced
- Onion, minced
- 2 eggs
- 1/2 tsp. Sesame oil
- 1/4 tsp. Sesame seeds
- 1/4 c. soy sauce
- 1/4 c. Teriyaki sauce
In an air-tight plastic bag, combine the soy sauce, sugar, dry white wine, garlic, toasted sesame oil, crushed red pepper, beef and salt. Then marinate in the fridge for a minimum of 30 minutes up to the night before.
Prepare rice according to package directions. Mince the onion and the bell peppers. Sweat the onion and peppers in a pan over medium heat, then add the eggs and scramble until cooked.
In a skilled, cook the beef until fully brown, chopping it up with a wooden spoon as it cooks. Add the ginger in and stir to combine.
Once rice is cooked, combine in a large bowl the eggs and vegetables as well as the rest of the ingredients. Mix thoroughly.
Serve in a taco with the egg fried rice. Add any other topics and sauces you prefer.
I found this recipe here: what2cook.net