Asian Veal Mini Street Tacos
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.
Ingredients
Directions
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.
Recipe and photography courtesy of the American Veal Association and Eileen of Everyday Eileen.