Sautéed Beef Tips in a Carrot Taco, with Spicy Maple Cherry Glaze
Meghan Schutt, Paige Schutt and Natalie Seeburger
Ingredients
- ⅔ cup water
- ⅔ cup maple syrup
- 4 tbsp balsamic vinegar
- 4 tbsp dried cherries
- 6 tbsp flour
- 3 cups grated carrots
- 1 pinch salt
- 1 pinch pepper
- 1 cup grated parmesan
- 1 package beef tips
- 2 tbsp butter
- 2 tbsp olive oil
- 2 tsp chile pepper powder
- 2 tbsp minced garlic
- 1 tbsp ginger chopped
- ½ cup soy sauce
- ½ onion julienned
- 1 carrot julienned
- 2 cups kale lightly chopped
- ½ cup brown rice
- 1 egg
Instructions
- Mix in a small saucepan: water, maple syrup, balsamic vinegar and dried cherries
- Put on a low simmer to reduce by ¾ until it coats a spoon.
- Mix in Chile powder at the end.
- Add flour, grated carrots, salt & pepper and grated parmesan, 1 egg and small cup of finally chopped kale into a bowl.
- Pre-heat oven to 375° F
- Line sheet pan with parchment paper.
- Form carrot tortillas into desired size and roll thinly
- Place on parchment paper and bake for 15 minutes.
- When done, pull from the oven and quickly set on a 1” diameter roller or a taco holder to form tacos.
- Slice beef tips into thin slices, cross cut
- Warm oil and butter in a pan.
- When pan is hot, add in garlic & ginger to flavor the oil, then add in beef tips and cook to a medium rare and pull from pan.
- After removing the beef tips, deglaze the pan, using Soy Sauce and 1 tbsp. of butter
- Quickly toss in vegetables and ½ cup of rice and fry in the sauce for a minute and then add the beef tips back in and give a quick toss and remove from heat.
- Insert beef & vegetables into the taco and drizzle over the maple cherry reduction and sprinkle on cheese if desired.
- Plate up taco holders over a fresh slice of Kale and set a slice of lime on the side.
- Sprinkle pepper flake and drizzle plate with rest of glaze to dress the plate.