One-Pan Beef Stir-Fry Tacos
with Tangy Slaw, Gochujang Mayo & Crispy Fried Onions
- Sesame
- Soy
- Wheat
- Eggs
We love a sweet and savory dinner pairing, and these tacos are just that. Ground turkey and green pepper is cooked in a sweet soy glaze until the glaze is sticky. They’re stuffed into steamy tortillas, along with a tangy cabbage slaw. Of course, these taco toppings won’t disappoint: creamy, spicy gochujang mayo and crispy fried onions. It’s all ready in just 15 minutes—life is sweet (and savory), friends.
Ingredients
4 ounce
Shredded Red Cabbage
5 teaspoon
Rice Wine Vinegar
1 unit
Long Green Pepper
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
2 tablespoon
Mayonnaise
(Contains: Eggs)
½ ounce
Gochujang Sauce
(Contains: Soy, Wheat)
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
1 unit
Crispy Fried Onions
(Contains: Wheat)
10 ounce
Ground Beef
Not included in your delivery
Salt
Pepper
Sugar
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Halve, core, and thinly slice green pepper. • In a medium bowl, toss together cabbage, half the vinegar (all for 4 servings), 1 tsp sugar (2 tsp for 4), and a pinch of salt until thoroughly combined.
• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and cook until slightly softened, 2-3 minutes. • Add turkey and season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Stir in sweet soy glaze; cook until everything is coated and glaze has thickened, 1-2 minutes. Remove pan from heat.
• Meanwhile, in a small bowl, combine mayonnaise with gochujang to taste. Season with salt and pepper. • Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
• Divide tortillas between plates and fill with turkey mixture and slaw (draining first). Top with gochujang mayo and crispy fried onions. Serve.
Ground Meat is fully cooked when internal temperature reaches 160°.
