Ingredients
3
medium green onions, chopped
1/4
cup soy sauce
3
tablespoons sugar
2
tablespoons vegetable oil
1
lb beef top sirloin steak, thinly sliced against the grain
1/2
cup Old El Paso™ Thick ’n Chunky salsa
1/2
teaspoon Sriracha sauce
1
tablespoon sugar
2
tablespoons fresh lime juice
1 1/2
teaspoons soy sauce
1
cup fresh cilantro sprigs
1/2
cup thinly sliced red onion
2
cups thinly sliced romaine lettuce
8
Old El Paso™ flour tortillas for soft tacos and fajitas (6 inch), heated as directed on package
1
tablespoon sesame seed
Preparation
In 1-gallon resealable food-storage plastic bag, mix beef and marinade ingredients. Seal bag. Refrigerate 30 minutes.
Meanwhile, in blender, place spicy salsa ingredients. Cover; blend on medium speed until smooth. Pour into small bowl. Set aside. In large bowl, mix all slaw ingredients except lettuce until well mixed. Set aside.
Drain beef; discard marinade. Heat 12-inch nonstick skillet over medium-high heat. Cook beef in skillet 2 to 3 minutes, stirring frequently, until brown. Toss lettuce in slaw mixture.
Spoon beef on warm tortillas. Drizzle with spicy salsa, and top with slaw. Sprinkle tops with sesame seed.
