Packaged seaweed salad makes a perfect base for beefy tacos

Truth is, most of the popular Tex-Mex-Asian blends have been produced in food trucks and brick-and-mortar joints that are far flung from most Americans (because though Los Angeles and New York City hate to admit it, the vast majority of our country doesn't live in either city).

[...] I wanted as much Asian savory goodness as possible, so rather than cook it whole, we thinly slice it across the grain, then give it a bath in a blend of fish sauce, soy sauce and toasted sesame oil.

3 tablespoons low-sodium soy sauce

Kosher salt and ground black pepper

In a large bowl, whisk together the fish sauce, soy sauce, 1 tablespoon of the sesame oil and the sugar.

Slice the steak across the grain into very thin strips, then add to the fish sauce mixture.

In a large skillet over medium-high, heat the remaining 1 tablespoon of sesame oil.

Use tongs to remove the meat from the marinade, letting as much liquid as possible drip off back into the bowl and reserving the marinade.

Whisk the cornstarch into the reserved marinade in the bowl, then add the mixture to the skillet and cook for another minute, or just until bubbling and thickened.

Nutrition information per serving: 510 calories; 210 calories from fat (41 percent of total calories); 24 g fat (7 g saturated; 0 g trans fats); 85 mg cholesterol; 2390 mg sodium; 44 g carbohydrate; 7 g fiber; 11 g sugar; 34 g protein.