Korean-Style Beef & Cabbage Tacos
This Korean-flavored steak tacos recipe uses cabbage in three ways: a crisp cabbage leaf acts as the shell, sautéed cabbage is part of the filling and pickled cabbage tops off the tacos. You can prepare most of the ingredients ahead, so all you have to do is assemble the steak tacos when you're ready to serve.
Source: EatingWell Magazine, March/April 2014
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Make Ahead Tip: Pickle cabbage & marinate steak (Steps 1 & 2) up to 1 day ahead. Prepare rice (Step 3) & cabbage filling (Step 5) up to 2 hours ahead.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Nutrition Facts
Serving Size: 2 tacos
Per Serving:
450 calories; protein 30.3g; carbohydrates 40.1g; dietary fiber 6.3g; sugars 11.4g; fat 19.4g; saturated fat 4.7g; cholesterol 73.7mg; vitamin a iu 2101IU; vitamin c 83.2mg; folate 83.9mcg; calcium 118.6mg; iron 4.6mg; magnesium 97.3mg; potassium 1038.2mg; sodium 728mg; thiamin 0.3mg; added sugar 5g.
Exchanges:
1 starch, 3 vegetable, 3 1/2 lean meat, 2 fat