Sichuan-Style Beef Tacos

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Sichuan-Style Beef Tacos

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  • 8 Mission Gluten-Free Tortillas
  • 3 tablespoons Vegetable Oil divided
  • 1 pound Boneless Beef Steak sliced across the grain into 2 x 1/2" strips
  • 1/2 teaspoon Salt
  • 1 inch Ginger fresh, peeled, and minced
  • 2 Garlic Cloves minced
  • 2 Celery Ribs thinly sliced crosswise
  • 4 green onions cut into 1" length
  • 1 carrot large, peeled, and cut into matchsticks
  • 1/2 teaspoon Red Pepper Flakes
  • 2 tablespoons San-J Tamari Gluten-Free Soy Sauce
  • 2 teaspoons Toasted Sesame Oil
  • 1 head Butter Lettuce leaves separated
  • Green Onion chopped
  • Toasted Sesame Seeds


  1. In a large, heavy skillet over high, heat 2 tbsp. oil. Add steak and salt and cook, stirring frequently, until browned, about 5 minutes. Transfer to a plate.
  2. Add remaining 1 tbsp. oil to skillet, reduce heat to medium-high, then add ginger and garlic, and cook for 30 seconds. Add celery, green onion, carrot and pepper flakes, and cook, stirring frequently, until crisp-tender, about 4 minutes. Stir in steak, tamari and sesame oil, and toss together.
  3. In a large, dry skillet over medium, heat tortillas one at a time, flipping once, until heated through and pliable. Transfer to a plate and warm remaining tortillas, stacking them on top of each other.
  4. To serve, top each tortilla with a lettuce leaf, and fill with steak and vegetable mixture. Top with green onion and sesame seeds.
Sichuan-Style Beef Tacos
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