Beef Banh Mi Taco Bar

• 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

• 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.

• 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.