8 MissionⓇ Gluten Free Tortillas
3 tablespoons vegetable oil, divided
1 lb. boneless beef steak, sliced across the grain into 2 x ½” strips
½ teaspoon salt
1 inch piece fresh ginger, peeled and minced
2 garlic cloves, minced
2 celery ribs, thinly sliced crosswise
4 green onions, cut into 1” lengths
1 large carrot, peeled and cut into matchsticks
½ tsp. red pepper flakes
2 tbsp. gluten-free tamari
2 tsp. toasted sesame oil
1 head butter lettuce, leaves separated
Chopped green onion
Toasted sesame seeds
- In a large, heavy skillet over high, heat 2 tbsp. oil. Add steak and salt and cook, stirring frequently, until browned, about 5 minutes. Transfer to a plate.
- Add remaining 1 tbsp. oil to skillet, reduce heat to medium-high, then add ginger and garlic, and cook for 30 seconds. Add celery, green onion, carrot and pepper flakes, and cook, stirring frequently, until crisp-tender, about 4 minutes. Stir in steak, tamari and sesame oil, and toss together.
- In a large, dry skillet over medium, heat tortillas one at a time, flipping once, until heated through and pliable. Transfer to a plate and warm remaining tortillas, stacking them on top of each other.
- To serve, top each tortilla with a lettuce leaf, and fill with steak and vegetable mixture. Top with green onion and sesame seeds.
Serves: 8 Tacos