Low Carb Korean Beef Tacos

This fun and flavorful dish is low carb, enjoy!

Ingredients:

Marinade:

1 lb of flank steak

1/4 cup toasted sesame seed oil

5 garlic cloves, minced

2 Tbsp. ginger, grated

1/2 cup Braggs Liquid Ammino's

1/4 cup low carb light brown sugar substitute

1/2 cup of water

1/2 tsp garlic salt

1/2 tsp salt

pepper to taste

Sauce:

1/4 cup low carb mayo

1/4 cup of sour cream

2 tsp. garlic powder

2 Tbsp. lime juice

1 tsp. hot sauce

Garnish:

1 cup purple cabbage, chopped

1/4 cup cilantro

2 avocado, diced

Instructions:

Thinly slice the beef, place in pan. Mix marinade ingredients well, pour over meat and marinade in refrigerator overnight. When removing from refrigerator to cook, let meat sit for 15 minutes to come to room temperature.

Heat a large pan (I like to use a cast iron skillet) - Add meat and saute until lightly browned on both sides.

Mix all sauce ingredients and place it all in a zip lock bag and snip a corner for easy drizzle onto tacos.

Assemble tacos in low carb soft taco shells (see my recipe) and add cabbage, avocado and cilantro. Drizzle sauce onto tacos.

Enjoy!