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Sautéed Beef Tips in a Carrot Taco, with Spicy Maple Cherry Glaze

Meghan Schutt, Paige Schutt and Natalie Seeburger
Course Main Course
Cuisine Mexican
Keyword taco, beef

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.