1.5lbsflank steak (beef or bison)thinly sliced across the grain
3tbspolive oil
For the marinade
6clovesgarlic
1/4cupsesame oil
1/4cuptamari wheat-free soy sauce
3tbsppacked dark brown sugar
3tbspwater
1tbspmirin
1tbspgrated ginger
For the Sriracha sauce
2tbspsour cream
1tbspmayonnaise
1tbspSriracha
1tsptamari wheat-free soy sauce
1tsphoney
1/2lime, juiced
1/2tspminced garlic
Instructions
To make the Sriracha sauce
Stir together all ingredients and refrigerate until time to serve.
To prepare the meat and marinade
Combine all of the marinade ingredients in a bowl or glass container. Add the sliced beef and toss to coat evenly. Then cover and refrigerate for at least 4 hours and up to 24 hours.
Add 1 tablespoon olive oil to the pan, then add one-third of the meat to the hot pan. Allow the meat to sear on the first side for a few minutes without agitating to allow the meat to caramelize and brown. Turn the meat and continue cooking, evaporating off excess moisture and allowing the marinade to become syrupy. Transfer the meat to a serving bowl or platter.
Repeat the previous step twice for the remaining meat and olive oil.
To finish the tacos
Serve the meat with gluten-free soft corn tortillas, the Sriracha sauce, and your choice to toppings. We suggest: diced white onions, fresh cilantro, sliced green onions, thinly sliced cabbage, and Sriracha.