This started as a Bahn Mi sandwich but took a wrong turn at Albuquerque. I couldn’t find the right bread. I switched to a soft taco. The steak is tender; the veggies have a great flavor, and it’s a Bahn Mi bite with fewer calories. I hope you like it.

1 16-ounce Chuck eye steak
1 tablespoon oyster sauce
2 tablespoon gochujang paste
1 tablespoon sugar
2 tablespoons mirin
1/2 cup carrot sticks
1/2 cup cucumber strips
1/4 cup rice wine vinegar
2 teaspoons sugar
1 clove garlic, minced
1/4 cup mayonnaise
2 tablespoons lite soy
8 soft taco wrappers
Spinach
Cilantro, chopped

Oil for cooking.

In a zip lock bag add steak, oyster sauce, gochujang paste, mirin, and sugar. Let marinate for 20 minutes.

In a bowl add rice vinegar, sugar, garlic, soy, garlic, carrots, onion strips, and cucumbers.

In a medium high skillet, add cooking oil and marinaded steak; cook until brown, about 6 minutes, turning often.

Microwave taco tortillas for 20 seconds.

Assembly:
Taco wrapper
Mayonnaise
Steak
Vegetables with sauce
Spinach
Cilantro