Toppings such as shredded carrots, mini cucumber slices, julienned radishes, sesame seeds
Cut flank steak into 4 sections; thinly slice each section against the grain. Place in a gallon freezer bag with ½ cup Honey Teriyaki Sauce. Seal well and toss to coat. Refrigerate 2 hours or up to overnight.
In large skillet, heat Avocado Oil over medium-high heat. Remove beef from marinade. Discard bag with marinade. Add beef to skillet. Sauté until cooked through, about 6-8 minutes.
Place beef in warmed tortillas. Top with desired toppings. Drizzle with additional Honey Teriyaki Sauce, if desired.
Makes 6 servings.
Nutrition per Serving: (does not include toppings) Calories: 410 Total Fat: 13g Sat. Fat: 4g Cholest: 75mg Sodium: 420mg Carbs: 39g Fiber: 2g Sugar: 11g Protein: 27g