Sichuan-Style Beef Tacos


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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Where to Buy

Find a nearby store where you can pick up great tasting, gluten free Mission tortillas.