Guest Chef: Ryan Miscavige Chef Highmark Blue Cross Blue Shield Camp Hill
1 and 1/2 lb beef eye of round , thinly sliced
1 tbsp soy sauce
2 tbsp sugar
1/2 tbsp minced garlic
1 and 1/4 tsp sesame oil
1 and 1/4 tsp water
10 each 6" flour tortillas, warmed
1/4 cup napa cabbage, shredded fine
1/4 cup romaine lettuce, shredded fine
to taste ground black pepper
Combine all ingredients from beef through water, and marinate at least 2 hours or up to 24 hours.
Cook sliced meat on flat top, then chop finely.
Top warmed flour tortillas with 1 and 1/2 oz of cooked meat.
Top each taco with Napa/Romaine lettuces.