Ginger Marinated Tacos

Ginger is not a foreign ingredient to me, but it’s one of those ingredients that I hardly ever cook with and rarely utilize.

I’m always on the lookout for easy recipes, with relatively few ingredients, that can be made fairly quickly no matter what day of the week it is.

If you’ve followed my blog {before at http://TwistedNutritionAndMe.blogspot.com} then you know that I love The Pioneer Woman. She’s sweet, entertaining, and I just love the ranch house!

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This recipe inspiration is again from The Pioneer Woman, and this time it’s her Ginger Steak Salad.

See, my husband loves Chinese food, but it’s just not something I crave. However, I do crave easy, simple, fast recipes that can be quickly adapted for any member in the family without making multiple meals {that’s just not gonna happen, am I right?}!

As a registered dietitian, I’m also looking at the whole picture for recipes. Not just the flour/fiber content, or the sugar, or the fat, but all of it, while still tasting absolutely delicious!

I twisted the original recipe so I wasn’t making a separate marinade and a dressing with very similar ingredients. I also used a leaner cut of meat – if you’re going to have red meat, please get the leanest cut you can like sirloin, filet, flank, etc.  And– I trimmed down on the sodium and the sugar content while beefing up the flavor from ginger and garlic.

I also had to add in my fave flavor of Hispanic cuisine by making these into little tacos! Yum!  See what you think…

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Ginger Marinated Tacos

Ingredients:

1 pound flank {or hanger or skirt steak}

1 tablespoon sherry

2 tablespoon lite soy sauce

2 tablespoon olive oil

1 lime, juiced

4 cloves garlic, minced

2 tablespoon ginger, minced

1 teaspoon brown sugar

Bibb lettuce

cucumber, thinly sliced

mini sweet peppers, thinly sliced

Directions:

In a plastic bag or large glass container, add the flank steak along.

Make the marinade/dressing by adding the sherry, soy sauce, olive oil, lime juice, garlic, ginger, and brown sugar to a mason jar. Shake well.

*Pour one third-half of the dressing onto the steak and allow it to marinade for about an hour.

Sear the meat {about 2 minutes per side} in a hot pan over medium to medium high heat.

When cooked, thinly slice the meat against the grain and serve in lettuce cups with cucumbers and pepper slices. Drizzle with ‘tacos’ with some of the remaining dressing.

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*If you’re in need of a time-saving recipe, simply omit marinating this for an hour and marinate it for as long as you can- 5, 10, 15 minutes? If there’s no time for that, simply pour on the same amount onto the steak while searing.

I obviously used flank steak in this recipe {because I have to cook for my whole family aka husband, who must have meat} but if you’re a pescatarian, you could definitely substitute with fish or shrimp! If you’re a vegetarian or vegan, I think marinating and grilling tofu would work wonderfully here!

This recipe is great because it gives  you an at-home Chinese flavor but it is definitely lightened up! You control everything  from the cut of meat, the amount of soy sauce | sodium, the amount of sugar, the amount and types of veggies, and of course, the quality!

If you’re thinking ahead for tomorrow night, it’s a perfect Friday night dinner.

xo,

Becca

 

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