Beef Banh Mi Taco Bar
One recipe–endless ways to enjoy!
This family-style mashup will delight your whole table! Set out seasoned ground beef, rice, tortillas, pickled carrots, zesty radishes, our spicy firecracker sauce, and a toasted peanut-scallion topper for crunch, then let everyone build their perfect tacos! Order the lo mein for a noodle bowl or chicken to switch it up just how you like it.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
½ cup
Jasmine Rice
1.5 ounce
Peanuts
(Contains Peanuts)
3 unit
Radishes
10 teaspoon
Rice Wine Vinegar
4 ounce
Shredded Carrots
10 ounce
Ground Beef
2 tablespoon
Hoisin Sauce
(Contains Soy, Wheat)
1 ounce
Gochujang Sauce
(Contains Soy, Wheat)
2 ounce
Sweet Thai Chili Sauce
2 tablespoon
Mayonnaise
(Contains Eggs)
6 unit
Flour Tortillas
(Contains Soy, Wheat)
2 teaspoon
Sriracha
10 ounce
Diced Chicken Thighs
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
½ teaspoon
Sugar
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. • Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook, stirring occasionally, until fragrant, 30-60 seconds. • Stir in rice, 3⁄4 cup water (11⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• While rice cooks, heat a large dry pan over medium-high heat. Add peanuts and cook, stirring often, until golden and fragrant, 5-6 minutes. • Turn off heat; transfer to a plate and immediately season with salt. Wipe out pan. • Once cool enough to handle, roughly chop peanuts. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!
• Meanwhile, trim and thinly slice radishes. • In a medium bowl, combine vinegar, 1⁄2 tsp sugar, and 1 tsp salt (1 tsp sugar and 2 tsp salt for 4 servings); stir until dissolved. Add carrots and toss to combine. Refrigerate until ready to serve.
• Heat a drizzle of oil in pan used for peanuts over medium-high heat. Add beef* and a pinch of salt; season with pepper. Cook, breaking up meat into pieces, until beef is almost cooked through, 2-3 minutes. Carefully drain any excess grease from pan. • Stir in hoisin, gochujang, and 2 TBSP water (4 TBSP for 4 servings). Cook, stirring, until beef is cooked through, 3-4 minutes more. Keep covered off heat until ready to serve.
Open package of chicken* and drain off any excess liquid. Heat a large drizzle of oil in a second large, preferably nonstick, pan over medium-high heat. Add chicken and season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Keep covered off heat until ready to serve.
• In a small bowl, combine chili sauce and mayonnaise.
• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • In a second small bowl, combine scallion greens, chopped peanuts, and a pinch of salt.
• Fluff rice with a fork. • Serve beef, rice, tortillas, pickled carrots (draining first), radishes, firecracker sauce, peanut-scallion topping, and Sriracha family style and let everyone build their own tacos!
Serve chicken alongside taco bar.
Ground Beef is fully cooked when internal temperature reaches 160°.
Chicken is fully cooked when internal temperature reaches 165°.
Explore Similar Recipes
