If you love tacos then you’ll LOVE these juicy Steak Tacos with Spicy Slaw! Every bite of this recipe is a celebration of flavour and texture. 
This recipe is a great all-rounder that’s perfect for meal prep, a family dinner, or even as the main event at a friend’s barbecue (because we can do that now!). There’s a little preparation needed for this recipe, but it’s super straight forward and trust us, your mind will be blown at how good it is! 

Steak Taco with Spicy Slaw (GF)

Serves 6 | Calories 545 | Fat 21.1g | C 29.3g | Protein 56g

 

Ingredients

  • 1kg beef chuck steak, cut into cubes
  • 1/4 cup arrowroot flour
  • 2 tbsp butter
  • 2 red onions, finely chopped 
  • 375ml bone broth 
  • 4 tomatoes, blitz in a blender or 1 tin of chopped tomatoes
  • 1 tbsp tomato paste 
  • 1/4 cup orange juice (optional)
  • 2 tsp chili powder
  • 1 tbsp smoked paprika
  • 2 tsp fennel seeds
  • 1 tbsp cumin
  • 1 tbsp coriander, ground
  • 2 sprigs of rosemary 
  • 2 bay leaves
  • 1/4 cup red wine vinegar
  • 12 corn tortillas 
  • salt and pepper to taste

Spicy Slaw

  • 1 cup red cabbage, finely shredded
  • 1 cup white cabbage, finely shredded
  • 1/3 cup whole egg mayonnaise
  • 1/4 tsp cayenne pepper
  • squeeze of lime juice
  • 2 tsp paprika 
  • 1/4 cup frozen corn
  • salt and pepper to taste 

 

 

Method

  1. Preheat oven to 180 degrees. Pour the arrowroot flour onto a plate and add a pinch of salt, then coat beef in the flour and set aside. 
  2. Add butter to a large ovenproof tray on high heat on the stovetop. Add the beef and allow to brown on all sides. Once brown, remove the beef and set aside before adding the onion and garlic to brown in the leftover oils. Leave any crispy bits from cooking the meat in the tray, this will add extra flavour. 
  3. Return the beef to the tray and add the bone broth, tomatoes, tomato paste, spices, bay leaves and orange juice, stir and then add the red wine vinegar. 
  4. Cover the tray with foil and cook in the oven for 6 – 8 hours until meat falls apart easily. 
  5. For the slaw, combine the cabbage in a medium bowl. Mix in the mayonnaise with the cayenne pepper, lime juice and paprika before adding to the bowl to combine with the cabbage. 
  6. Cook frozen corn according to packet instructions. 
  7. To serve, add the beef to a tortilla with slaw and corn. 

 

 

 

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