The Easy Diabetes Diet Plan Cookbook - Beef Rib-eye Strips and Curtido on Soft Wheat Tacos

 Beef Rib-eye Strips and Curtido on Soft Wheat Tacos

Ingredients:

Beef rib-eye steak

Sweet paprika

Cabbage, different types

Soft wheat tacos

White onion

Apple cider vinegar

Small jalapeno (optional)
Plain yogurt, low fat

Preparation:

What sauerkraut is to a hotdog or coleslaw to barbecue, curtido is to a wide variety of Latin American dishes. A lot of people call curtido Mexican coleslaw and they’re not wrong. This sour side dish goes well with most proteins, particularly beef but would also go great with a pulled chicken sandwich. In fact, it is a great fat free alternative to coleslaw.

To get started, core the cabbage and slice thinly. Also slice the white onion as thinly as possible as well as the small jalapeno after seeding it. To prepare the curtido, place the cabbage, onions, and jalapeno in a bowl. Add apple cider; just enough to coat everything. You can season with a little salt and pepper. Usually, curtido has a little sugar too but we’ll skip that and rely on the apple cider vinegar for a little sweetness.

To prepare the beef strips, slice the rib-eye into strips that are about half a centimetre thick and season generously with paprika. Prepare a medium-sized pan with a little olive oil on medium heat. When the oil is hot enough, sear the strips of beef on each side for 45 seconds. With premium cuts of beef, you don’t want to cook them through and through; just searing them on the outside while leaving a little pink inside is enough. When the beef is done cooking, remove the excess fat and add the low fat yogurt, give it a stir, then take it off the flame.

You can toast the whole wheat soft tacos a little if you want. To serve, place a portion of the curtido onto the taco and top it with the yogurt and beef. The best way to eat this quick meal is to fold your taco and eat it with your hands.

This is an excerpt from the book: The Easy Diabetes Diet Plan Cookbook