Another busy day at the office only left enough time for a quick dinner. We all have our staple, go-to recipes or standard food styles. I have my staple, go-to ingredients, and one of those is the tortilla. Tortillas are so versatile and a great finisher for many dishes. They can be utilized, of course, to create the traditional taco or a substitute for bread in a sandwich. They can be baked for a dessert or fried for a salad vessel. Sliced into strips and fried, they make a great topping or garnish for salads. Cut into a  triangle shape and deep fried, they become some great, fresh (and economical!) chips to enjoy alone or with dips or other toppings (nachos, anyone?). Each day brings new ideas and ways to utilize the simple tortilla, both flour and corn varieties. Last night’s dinner inspiration was quick, simple, and delicious. Recipe follows:

Steak Curry Tacos

Ingredients

1 pounds Stew Meat (it’s quick and comes precut)

¼ Cup Kikkoman Curry Sauce

¼ Red Onion, chopped

½ Cup Cherry Tomatoes, halved

Flour Tortillas

Shredded Cheese

1 Tablespoon Cooking Oil (Canola, Olive, or Vegetable)

Directions

1. In a wok, add 1 tablespoon of oil and turn to medium heat.
2. Add meat and begin to brown.
3. Once meat is almost fully cooked (approximately 5 minutes), add curry sauce and stir. (If the mixture looks too soupy, you add a little bit of flour or cornstarch to thicken it up.) Cook for 5 additional minutes to warm, thicken, and blend meat and sauce.
4. While meat is cooking, dice onions and cut tomatoes in half.
5. Warm tortillas 20 seconds in the microwave (or wrap in foil and heat in preheated 250-degree oven for 10 minutes).
6. To serve, place meat mixture into warm tortilla and top with onions, tomatoes, and cheese.