Sesame Beef Tacos
with Quick-Pickled Veggies and Spicy Crema
Instead of going the traditional route with these tacos, we decided to mix things up with a Korean-style sesame beef filling. The filling gets a kick from gochugaru—chili flakes traditionally used in dishes like kimchi and bulgogi. It’s an unconventional choice, perhaps, but one that lives up to the maxim that everything tastes better in a tortilla.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
1 unit
Cucumber
3 unit
Radishes
¼ ounce
Cilantro
2 tablespoon
White Wine Vinegar
4 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Korean Chili Flakes
4 ounce
Shredded Red Cabbage
10 ounce
Ground Beef
1 teaspoon
Garlic Powder
1 tablespoon
Soy Sauce
(Contains Soy, Wheat)
6 teaspoon
Sriracha
1 tablespoon
Sesame Oil
6 unit
Flour Tortillas
(Contains Soy, Wheat)
Not included in your delivery
1 teaspoon
Vegetable Oil
2 teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Trim, then thinly slice scallions. Thinly slice cucumber and radishes crosswise. Pick cilantro leaves from stems; discard stems.
In a medium bowl, toss cucumber, radishes, white wine vinegar, 1 tsp sugar, and a pinch of salt and pepper. Set aside until rest of meal is ready.
In a small bowl, stir together sour cream and a few chili flakes (to taste— start with a pinch and go up from there, saving a little for the filling). Season with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add scallions and cabbage. Cook, tossing, until softened, 4-5 minutes. Add beef, garlic powder, and 1 tsp sugar, breaking up meat into pieces. Cook, tossing, until beef is no longer pink, 4-5 minutes. Season with salt, pepper, and up to ½ tsp more sugar (as needed). Stir in soy sauce, 1 tsp sriracha (we sent more), sesame oil and a pinch of chili flakes (to taste).
While filling cooks, wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds. TIP: Alternatively, wrap tortillas in foil and warm in oven for 5 minutes at 425 degrees.
Spread a bit of chili crema on each tortilla, then top with filling, a small amount of pickled veggies, cilantro, sriracha, and any remaining chili flakes, if desired. Serve with remaining pickled veggies on the side.
