Past Recipes
Soy Steak Tacos

Soy Steak Tacos with Asian Pear and Cabbage Slaw

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Chef Michelle dreamed up this fabulously flavorful dinner after taking inspiration from a past Plated recipe that combined Asian pear with soy-marinated steak. She thought the pairing would work perfectly in tacos, and as usual, she was right! Here, steak marinated in soy, sesame oil, and Sriracha is seared, sliced, and served in warm flour tortillas. A slaw of cabbage, Asian pear, and scallion adds refreshing crunch to this all-star taco night. 

  • Stovetop Only
  • Quick Prep
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 700
  • Protein 39g
  • Total Carb 73g
  • Total Fat 27g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • rice wine vinegar
    • 2 1/2 tablespoons
    • rice wine vinegar
  • sesame oil
    • 1 tablespoon
    • sesame oil
  • honey
    • 1 packet
    • honey
  • flour tortillas
    • 6
    • flour tortillas
  • steaks
    • 2
    • steaks
  • soy sauce
    • 2 packets
    • soy sauce
  • shredded red cabbage
    • 1 cup
    • shredded red cabbage
  • scallions
    • 2
    • scallions
  • Asian pear
    • 1
    • Asian pear
  • sesame seeds
    • 1 tablespoon
    • sesame seeds
  • Sriracha
    • 2 packets
    • Sriracha

What You’ll Need

  • canola oil
  • black pepper
  • kosher salt
  • large resealable plastic bag (optional)
  • 12" large pan
  • aluminum foil

Cooking Steps

  1. Marinate steaks

    Marinate steaks

    In a large shallow bowl or resealable plastic bag, combine soy sauce and Sriracha. Whisk in ½ tablespoon sesame oil, ½ teaspoon salt, and pepper as desired. Pat steaks dry with paper towel, add to bowl or bag with marinade, and turn to coat. Set aside to marinate at room temperature for at least 10 minutes, or refrigerate for up to 1 hour.

  2. Prepare ingredients

    Prepare ingredients

    While steaks marinate, rinse Asian pear and slice off rounded sides, discarding core, then cut into ¼-inch slices. Rinse scallions, trim and discard roots, and thinly slice.

  3. Warm tortillas

    Warm tortillas

    Place a large pan over medium-high heat. Carefully hover your hand a few inches away from the pan—when you can easily feel heat, add tortillas in a single layer, working in batches as needed. Toast until warmed through, about 30 seconds per side. Stack tortillas and wrap in foil to keep warm until ready to serve.

  4. Sear steaks

    Sear steaks

    Place pan from tortillas over medium heat with 1 tablespoon canola oil. Remove steaks from marinade, allowing excess to drip off and reserving marinade on the side. When oil is shimmering, add steaks and sear until browned on bottom, 3-4 minutes. Flip and pour reserved marinade around in pan. Continue cooking until steaks are medium rare, 3-4 minutes more. Transfer steaks to cutting board. Set aside to rest.

  5. Toss slaw

    Toss slaw

    While steaks rest, in a large bowl, whisk together rice wine vinegar, sesame seeds, ½ packet honey (use the remainder to sweeten a cup of tea), and remaining sesame oil. Season with ¼ teaspoon salt and pepper as desired. Add cabbage, Asian pear, and scallions to bowl with dressing and toss to coat.

  6. Plate steak tacos

    Plate steak tacos

    Once rested, cut steaks against the grain into ¼-inch slices. Fill warmed tortillas with soy steak and a handful of Asian pear and cabbage slaw. Serve remaining slaw on the side and dig in! 

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