Lee Kum Kee Black Pepper Steak Soft Tacos

Put 2 tablespoons of the Lee Kum Kee Ready Sauce for Black Pepper Beef in a small container and set aside.

Toast the cumin seeds in a small frying pan over a medium heat for roughly 3 minutes until aromatic. Set aside.

Put the ginger, garlic, honey, half of the cumin seeds and the remaining Lee Kum Kee Ready Sauce for Black Pepper Beef in a medium-sized dish and stir to combine. Add the steak and smear the marinade over both sides. Chill in the fridge for 5 hours or overnight (see Cook’s note). Bring the steak to room temperature before cooking.

Heat 1 tablespoon of oil in a large cast iron pan or on the barbecue over a high heat. Cook the steak for roughly 3 minutes on each side for medium-rare. Remove from the heat, cover with tinfoil, and set aside for 10 minutes to rest.

Meanwhile, heat the remaining 1 tablespoon of oil in a large pan to a medium heat. Add the capsicum, red onion and spring onion and cook until softened (you want the vegetables to gain some colour here so allow them to get a little charred). Add the remaining 1 teaspoon cumin seeds and cook for a further minute then remove from the heat. Season with salt and pepper.

To serve: Stir the coriander, shallot and red chilli together in a small bowl.

Heat the tortillas by lightly cooking them on both sides in a pan over a medium-high heat. Be careful, they can burn quickly.

Brush the reserved Lee Kum Kee Ready Sauce for Black Pepper Beef onto the steak then thinly slice.

Serve the tortillas topped with the charred vegetables, slices of steak and the coriander mixture. Serve with lime wedges to squeeze over. 

Cook’s note: If you don’t have time to marinate the meat for long, 30 minutes will work, the flavours just won’t be as intense.