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 overnight 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 over a high 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 cloves crushed
- 8 small 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
