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Healthy Balance

Steak Tacos with Carrot Slaw

plate of two steak tacos with carrot slaw

East meets West in these tasty Korean beef tacos. Juicy and tender marinated flank steak is topped with a lively ginger carrot slaw.

Carrots are a great source of vitamin A, an essential nutrient in preserving healthy vision and maintaining a strong immune system.

Servings: 8

Nutrition Facts

  • Calories: 208
  • Fat: 9g
  • Saturated Fat: 2g
  • Cholesterol: 31mg
  • Sodium: 324mg
  • Carbohydrates: 14g
  • Fiber: 2g
  • Protein: 17g



  1. In a large, shallow dish, combine 2 tablespoons of the sugar, soy sauce, white wine, garlic, 1 tablespoon of the sesame oil, and 1 tablespoon of the lime juice, stirring to dissolve the sugar.
  2. Add the flank steak and coat thoroughly in the marinade. Cover and refrigerate the steak for at least 4 hours, or overnight.
  3. In a medium bowl, mix together the vinegar and the remaining 1 teaspoon of the sugar.
  4. Add the scallions and set aside for 15 minutes.
  5. Add the carrots, red pepper flakes, cilantro, the remaining 1 teaspoon of the sesame oil, the remaining 1 teaspoon of the lime juice, and ginger. Set aside.
  6. Preheat grill to medium-high heat.
  7. Remove steak from marinade, and discard marinade. Grill the steak slices until browned and medium-rare, about 30 seconds per side, or until the desired doneness.
  8. Divide steak among tortillas and top with carrot mixture and sesame seeds.

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