As though taco night weren’t already plenty exciting, this Asian-inspired dish turns it into a big deal event. Seared steak is cooked with soy and hoisin sauce, then topped with toasted peanuts and charred red bell pepper for loads of smoky flavor.
The peanuts and bell pepper require a watchful eye! Be sure to stir frequently to avoid burning.
Sriracha is spicy, so use only as much as desired depending on your spice preference.
½ ounces ginger
1 clove garlic
⅛ ounces Thai basil
1 red bell pepper
10 ounces inside round steak
6 flour tortillas
3 tablespoons peanuts
1 packet soy sauce
1 tablespoon hoisin sauce
1 teaspoon light brown sugar
2 teaspoons Sriracha hot sauce
10″ medium pan
1½ tablespoons canola oil
1. Prepare Ingredients
Preheat oven to 350F. Trim and discard skin of ginger and mince. Mince garlic. Cut lime into 6 wedges. Rinse Thai basil and tear leaves into bite-size pieces, discarding stems. Rinse bell pepper and halve lengthwise, discarding seeds. Thinly slice crosswise. Pat steak dry with paper towel.
2. Sauté Aromatics
Heat ½ tablespoon canola oil in a medium pan over medium heat. When oil is shimmering, add ginger and garlic, and sauté until lightly browned and fragrant, 3–4 minutes. Transfer to a plate and set aside.
3. Sear Steak
Wipe pan from aromatics clean and add 1 tablespoon canola oil over medium high heat. Season steak all over with ¼ teaspoon kosher salt and pepper as desired. When oil is shimmering, add steak and sear until browned on outside and medium rare, 1-2 minutes per side. Remove from pan and set aside to rest for about 5 minutes. Meanwhile, stack tortillas, wrap in foil, and place in oven to warm until ready to use.
4. Char Bell Pepper and Peanuts
Wipe pan from steak clean and add peanuts and bell pepper over medium high heat. Cook, stirring frequently, until peanuts are golden and bell pepper is lightly charred, about 5 minutes (see Recipe Tip). Transfer to a plate and set aside.
5. Season Steak
Cut steak against the grain into ¼-inch slices and add to pan from peanuts over medium heat. Add soy sauce, hoisin sauce, brown sugar, as much Sriracha as desired, and ginger-garlic mixture and sauté, stirring, until fully combined, 1-2 minutes.