INGREDIENTS:
- 1 1/2 tablespoons canola oil, divided
- 1/2 ounce ginger, minced
- 1 clove garlic, minced
- 1/8 ounce Thai Basil, chopped
- 1 red bell pepper, sliced
- 10 ounces inside round steak
- 6 flour tortillas
- 3 tablespoons peanuts
- 1/2 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon brown sugar
- Sriracha sauce, to taste
- salt & pepper, to taste
- 1 lime, cut into wedges {optional}
INSTRUCTIONS:
- Preheat oven to 350 degrees. Wrap tortillas in foil and place into oven to warm.
- In a medium skillet over medium heat, sautee ginger and garlic in 1/2 tablespoon oil until fragrant, 3-4 minutes. Remove from pan and set aside. Replace pan to heat.
- Pat steak dry with paper towel. Sprinkle with salt and pepper. Add remaining tablespoon of oil to hot pan and sear steaks 2 minutes per side. Transfer cooked steak to plate and set aside.
- Add peanuts and red pepper to hot pan, stirring frequently until lightly charred, about 5 minutes. Slice cooked steak into 1/4 inch slices and add to pan with cooked garlic and ginger. Stir in soy sauce, hoisin sauce, brown sugar and salt, pepper and sriracha to taste. Remove tortillas from oven. Fill warm tortillas with steak and pepper mixture and garnish with thai basil and lime wedges.
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