Ingredients
- 3 Tablespoons teriyaki sauce
- 1 teaspoon rice wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sweet chili sauce
- ½ teaspoon ginger paste or ¼ teaspoon ground ginger
- 2 cloves garlic, finely minced, divided
- ¼ teaspoon black pepper
- 2 Tablespoon lime juice, divided
- 1 teaspoon olive oil
- 1 pound veal cutlets, sliced into thin 1-inch strips
- ¼ cup diced red onion. 1 small onion
- 10 street taco corn tortillas
Asian Cole Slaw
- ¼ cup teriyaki sauce
- 2 Tablespoons red wine vinegar
- 1 Tablespoon sesame oil
- 1 Tablespoon lime juice
- ½ teaspoon garlic paste
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 14-ounce cole slaw mix
Garnish: lime wedges and fresh cilantro or parsley
Instructions
- In a large mixing bowl, whisk together teriyaki sauce, red wine vinegar, sesame oil, sweet chili sauce, ginger paste, minced garlic, black pepper, and 1 Tablespoon lime juice.
- Add in the sliced veal cutlets to the marinade. Cover with plastic wrap. Let marinate in the refrigerator for at least 30 minutes and up to 3 hours.
- Once ready to cook, remove the meat from the marinade. Shake off excess marinate from the cutlets. Pat the cutlets dry with a paper towel. This will promote browning of the meat.
- Heat a large sauté pan over medium heat, add olive oi. Once the pan is hot, add the marinated veal to the pan. It may take 2 batches to cook the meat. Don’t overcrowd the pan, the meat will get golden brown, about 3 minutes to cook through.
- Remove the cooked veal and set aside.
- Add the red onions to the pan, sauté and stir occasionally to soften, about 2 minutes.
- Stir in the remaining minced garlic, stir for about 20 seconds to blend flavors.
- Add the remaining lime juice to the pan. Use a wooden spoon to bring up all the brown bits at the bottom of the pan.
- Add back in the veal and gently stir to combine ingredients a warm the veal, about 1 minute.
- Remove from heat and serve with the Asian Cole Slaw on Street Taco corn tortillas.
Asian Style Cole Slaw
- In a large bowl, whisk together teriyaki sauce, red wine vinegar, sesame oil, lime juice, garlic paste, salt and black pepper.
- Mix in the coleslaw mix. Combine well.
- Cover the bowl with plastic wrap and keep in the refrigerator until ready to serve. This is best made ahead at least 2 hours.
