Asian Beef Tacos (#1684)

Asian Beef Main
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  • 2 pounds Flank Steak 2 each
  • 1 Teriyaki Sauce 1 bottle teriyaki sauce (I like garlic and green onion style), as needed
  • 1 Thai Peanut Sauce 1 bottle, as needed
  • 2 bunches Cilantro large bunches, coarsely chopped
  • 2 bunches Scallions, Spring Or Green Onions chopped
  • 1 Flour Tortillas or homestyle corn tortillas
  • 14 oz Coleslaw Mix 1 package
  • 4 oz Mung Bean Sprouts 1 package
  • 1 large White Onion chopped
  • 1 Peanuts chopped
  • 1 Red Hot Pepper Sauce sricha sauce or other hot asian sauce


  1. In a large sauté or fry pan, brown each flank steak in hot olive oil. Just brown each side.
  2. Chop 1 bunch each cilantro and green onions.
  3. In a large crock pot, add one third of the chopped veggies and enough of the teriyaki and peanut sauces to cover the bottom of the crockpot.
  4. Put one flank steak on top of this layer.
  5. Take one half of remaining sauces and pour over the flank steak. Top with 1/2 remaining veggies.
  6. Top with 2nd flank steak and put remaining veggies on top. Cover with remaining sauces.
  7. Bake on low for 6 to 8 hours.
  8. Remove flank steaks from sauce and refrigerate until quite cold.
  9. Take sauce/veggie mixture and put in a sauce pan; simmer on low for 5 to 10 minutes. Set aside.
  10. When steaks are cold, cut into 1/2 inch slices across the grain.
  11. Return meat to clean crockpot or microwave safe casserole dish.
  12. Top with sauce you have simmered to remove impurities from meat.
  13. Heat thoroughly, carefully mixing meat to be covered by sauce.
  14. Put remaining ingredients (except tortillas) in serving dishes.
  15. Heat tortillas.
  16. Serve tacos. Individuals take a tortilla, add meat/sauce mixture, and top with the veggie and crunchy toppings.
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