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15-Minute Stir-Fried Steak Tacos

4.2(27)

We slice skirt steak and cook it quickly at a high temperature to save time and keep the meat tender. Make sure you save the super flavorful collected juices from the steak and onions to top your tacos along with popular Mexican add-ons like crema, guacamole and salsa verde!

by Food Network Kitchen·published 2016-11-16

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Main Dish

Servings

4 servings

Total time

—

Calories / serving

384 kcal

Ingredients (9)

serves

1 pound skirt steak
1 tablespoon chili powderchili-powder
1/2 teaspoon dried oreganooregano
1/4 teaspoon sugarsugar
Kosher salt and freshly ground black peppersalt-and-pepper
Eight 6-inch corn tortillas
1 tablespoon vegetable oilvegetable-oil
1 medium red onion, halved and cut into 1/4-inch-thick slicesred-onion
Sour cream, guacamole, salsa verde, pico de gallo and shredded Mexican-blend cheese, for servingsour-cream

Instructions (4 steps)

01Cut the steak along the grain into 3-inch pieces, then slice each piece across the grain into 1/3-inch-thick strips. Toss the steak in a medium bowl with the chili powder, oregano, sugar, 3/4 teaspoon salt and a few grinds of pepper.
02Heat a large nonstick skillet over high heat. Meanwhile, wrap the tortillas in a clean dishcloth, and microwave at 100 percent for 1 minute. Let sit, wrapped in the dishcloth, until ready to serve.
03When the skillet is hot, add the oil. Add the seasoned steak in an even layer. Don't stir for 2 minutes, then give the steak a good stir and let cook until browned, about 1 1/2 minutes more. Transfer the steak to a medium bowl. Immediately add the onions to the skillet, and stir until brown and slightly softened, about 1 1/2 minutes; transfer to the bowl with the steak, and stir to combine.

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