Orange Beef Tacos with Broccoli Cucumber Slaw


  1. In a large bowl, toss the beef in baking soda. Let sit in fridge for 30-60 min. Remove and mix in the egg white to thoroughly coat, then sprinkle in the cornstarch. Be sure to mix well so there are no clumps.
  2. In a large wok, non-stick sauté pan, or cast iron, over medium-high heat with the oil, cook the beef until crispy.
  3. In a medium bowl mix the cucumbers, broccoli, cilantro, sesame oil, vinegar, and honey. Mix very well and adjust for salt and pepper to taste.
  4. Griddle all the tortillas so they are lightly charred.
  5. Mix the hot beef with the orange sauce.
  6. To build tacos: 1 tortilla, 2 1/2 oz orange beef, 2 tbsp slaw, cotija, and jalapenos. Three tacos total.


  • 8 oz Contigo® Carne Asada
  • 1 tsp baking soda
  • 2 tsp West Creek® cornstarch
  • 2 ea egg, white(s)
  • 1/4 cup salad oil
  • 2 tbsp Asian Pride® Orange Sauce
  • 1/4 cup Peak Fresh Produce® Cucumber(s), peeled and small dice
  • 1/4 cup Peak Fresh Produce® Broccoli, chopped into small pieces
  • 1 tbsp Peak Fresh Produce® Cilantro, chopped
  • 1 tbsp Asian Pride® Sesame Oil
  • 1 tsp Asian Pride® Rice Wine Vinegar
  • 1/2 tsp West Creek® Honey
  • salt and pepper, to taste
  • 3 Contigo® Tortilla(s), Corn 6-inch
  • 1 Peak Fresh Produce® Jalapeño Pepper(s), sliced thin
  • 2 tbsp Contigo Cotija Cheese