teriyaki beef tacos w/ ginger-miso slaw
2-3 filet mignons sliced medium-thin thickness (or use whatever protein you desire)
¾- 1 cup of soy sauce
1 & ½ TB of chopped garlic
3 TB of fresh ginger root, chopped
¼ cup plus 2 TB packed dark brown sugar
2-3 TB honey
Couple dashes of ground black pepper
Flour tortillas or plain naan bread, warmed
Fresh limes, optional
A couple cups of your favorite chopped slaw or broccoli slaw
About ¾ - 1 cup of ginger-miso salad dressing (found at whole foods).
Cook notes: If you want it spicy, just add a few pinches of red chili pepper flakes to the marinade. That ginger-miso dressing I found at Whole Foods in the refrigerated section over by the lettuce. It's really good. Great on plain salads too. Any bottled ginger-miso dressing will do really. If you cannot find one, here is a good one from Chow. http://www.chow.com/recipes/11762-miso-ginger-vinaigrette
I marinated the filet strips for 3 days; they were like candy after I grilled them, so good. The marinade will turn the beef a dark color, don't be alarmed.
For the beef:
Mix all ingredients in a glass or ceramic dish. Mix well until sugar is dissolved. Then add in beef strips. Cover and place in fridge. Every 3 hours turn beef over. Marinade at least 5 hours or longer.
When ready to eat just grill until done, about 3-4 minutes each side for med-rare.
For the slaw:
Mix all ingredients, Taste-test, then let chill in fridge.
Warm up tortillas, fill with slaw, then grilled beef, then drizzle with sriracha sauce.
Makes about 4-6 good size tacos
Should you not be able to find a bottle of ginger-miso dressing try this recipe:
Miso-Ginger Vinaigrette Recipe
Makes: 3/4 cup
1/4 cup white miso
3 tablespoons rice wine vinegar
1 tablespoon finely grated fresh ginger
1 1/2 teaspoons granulated sugar
3 tablespoons plain (not toasted) sesame oil
1 tablespoon water
Whisk together miso, vinegar, ginger, and sugar in a medium, nonreactive bowl until well combined.
Whisking continuously, slowly add oil in a thin stream until completely blended. Whisk in water.