Serves: 4
Cook Using: Method
- Mix soy sauce, honey, oil, ginger, and garlic in a bowl. Add the beef strips and marinate for at least 20 minutes (or over night for more flavour).
- For the Slaw - Toss the red cabbage, carrot, rice vinegar, and honey in a separate bowl. Cover and set aside while cooking the beef.
- For the Beef - Heat a large frying pan or wok overhigh heat and stir-fry for 3 - 5 minutes until the meat is caramelised.
- To Serve - Warm the tortillas and fill them with beef and red slaw. Drizzle them with hot taco sauce, sprinkle with spring onions and rocket leaves, and serve with lime wedges.
Ingredients
- 500 g Northern Ireland Farm Quality Assured Rump Steak cut into strips
- 4 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp oil
- 1 tsp grated ginger
- 2 garlic gloves crushed
- 8 small soft tortillas
- For the Slaw
- 200 g red cabbage finely shredded
- 1 carrot grated
- 2 tbsp rice vinegar (or white wine vinegar)
- 1 tbsp honey
- To serve
- hot taco sauce (sriracha)
- 2 spring onions sliced
- A handful of rocket leaves
- 1 lime cut into wedges
