Sautéed Vegetables and Beef Tacos

by sageandhoney

I made these tacos two days in a row for a late lunch/early dinner. The first day didn’t make it to picture phase they were so good. I would also make them without the beef with just sautéed veggies and maybe add a little bit of flavorful cheese like gruyere on top. The stir-fry beef from our ranch was seasoned a few days prior, I think this adds really nice flavor and it was all ready cut into strips so the whole preparation was super quick. I borrowed some Greek yogurt from my roommate to put on top, an ingredient I found rather essential to pulling together a dish composed mostly of rich, savory and salty flavors. I would also use crème fraiche but any good, plain whole milk yogurt will do.

Taco constructing

Step 1: prepare sprouted corn tortillas

Add the meat

And the sauteed veggies

Fresh, sweet cherry tomatoes

Finished with a dollop of greek yogurt

Sautéed Vegetables and Beef Tacos

2 sprouted corn tortillas
A couple strips of grass fed and finished stir fry beef
1 small eggplant
1 small yellow squash or zucchini
1/2 red onion
1 clove garlic
Handful of spinach
Handful of kale
Handful of cherry tomatoes
Greek yogurt, crème fraiche, or whole plain yogurt
Olive oil, sea salt and lemon juice
Chop the eggplant, squash, onion, and garlic and sauté in the olive oil (add the eggplant and squash first, then onions, and garlic last). Chop the spinach and kale, add to the other vegetables and cook until greens are wilted and the other veggies are browned–sprinkle with sea salt and lemon juice. Remove the vegetables; briefly sear the beef on each side (I like mine very rare so this only takes a minute or two). Warm the tortillas in a little oil and season with salt. Assemble the tacos as pictured or in whatever order you prefer, adding the halved tomatoes and yogurt as finishing touches.