Stir Fried Beef Salad in Tortilla Cups
Transform your weeknight dinner routine with this vibrant and delicious Stir Fried Beef Salad in Tortilla Cups! This recipe combines the bold, savory flavors of perfectly seasoned ground beef stir-fried with soy sauce and garlic, paired with a medley of crisp, colorful vegetables like bell peppers, carrots, and cucumbers. Served in golden, oven-crisped tortilla cups, it's a delightful fusion of freshness and crunch. A zesty lime-honey dressing ties everything together, adding a tangy-sweet kick that makes every bite irresistible. Ready in just 35 minutes, this dish is not only quick and easy but also perfect for entertaining or a fun family meal. Whether you're looking for a creative twist on salad or a unique way to serve tacos, this eye-catching recipe delivers both flavor and flair.
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Recipe Information
Ingredients
- 4 pieces Flour tortillas
- 2 tablespoons Olive oil
- 300 grams Ground beef
- 2 tablespoons Soy sauce
- 2 cloves Garlic, minced
- 1 medium Red bell pepper, thinly sliced
- 1 medium Carrot, julienned
- 1 medium Cucumber, thinly sliced
- 3 stalks Green onions, finely chopped
- 2 tablespoons Cilantro, chopped
- 2 tablespoons Lime juice
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Red chili flakes (optional)
Instructions
Preheat your oven to 180°C (350°F).
Lightly coat both sides of the tortillas with 1 tablespoon of olive oil.
Press each tortilla into the cups of a large muffin tin to create a bowl shape. Bake for 8-10 minutes until crisp and golden. Let cool before removing from the tin.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.
Add the ground beef and cook, stirring frequently, until browned and cooked through, about 5-7 minutes.
Stir in the soy sauce and cook for an additional 1-2 minutes. Remove from heat and let cool slightly.
In a large mixing bowl, combine the red bell pepper, carrot, cucumber, green onions, and cilantro.
In a small bowl, whisk together lime juice, honey, salt, black pepper, and red chili flakes (if using) to create the dressing.
Pour the dressing over the vegetables and toss well to combine.
Add the cooled beef to the vegetable mixture and gently mix until everything is evenly coated.
Spoon the beef and vegetable salad into the tortilla cups, dividing it evenly among the four cups.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.3 g | 118% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 3556 mg | 155% | |
| Total Carbohydrate | 116.3 g | 42% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 22.2 g | ||
| Protein | 71.0 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 410 mg | 32% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2017 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
