One-Pan Sesame Beef Tacos

Name: One-Pan Sesame Beef Tacos with Quick-Pickled Veggies & Chili Sour Cream
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 3 unit Radishes; 1 unit Persian Cucumber; 2 unit Scallions; ¼ ounce Cilantro; 5 teaspoon White Wine Vinegar; 4 tablespoon Sour Cream; 1 teaspoon Korean Chili Flakes; 4 ounce Shredded Red Cabbage; 10 ounce Ground Beef; 1 teaspoon Garlic Powder; 1 tablespoon Sesame Oil; 2 teaspoon Sriracha; 2 tablespoon Kikkoman® Traditionally Brewed Soy Sauce; 6 unit Flour Tortillas; 1 teaspoon Cooking Oil; 2.5 teaspoon Sugar; Salt; Pepper

with Quick-Pickled Veggies & Chili Sour Cream

Recipe Development TeamPublished on August 18, 2021

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Instead of going the traditional route with these tacos, we decided to mix things up with a Korean-style sesame beef filling. The mixture gets a kick from gochugaru—chili flakes traditionally used in dishes like kimchi and bulgogi. It’s an unconventional choice, perhaps, but one that won’t disappoint.

Tags:

Easy Cleanup

•Easy Prep

Allergens:

Milk

•Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

3 unit

Radishes

1 unit

Persian Cucumber

2 unit

Scallions

¼ ounce

Cilantro

5 teaspoon

White Wine Vinegar

4 tablespoon

Sour Cream

1 teaspoon

Korean Chili Flakes

4 ounce

Shredded Red Cabbage

10 ounce

Ground Beef

1 teaspoon

Garlic Powder

1 tablespoon

Sesame Oil

2 teaspoon

Sriracha

2 tablespoon

Kikkoman® Traditionally Brewed Soy Sauce

6 unit

Flour Tortillas

Not included in your delivery

1 teaspoon

Cooking Oil

2.5 teaspoon

Sugar

Salt

Pepper

Nutrition Values

/ per serving

Calories820 kcal

Fat46 g

Saturated Fat18 g

Carbohydrate69 g

Sugar14 g

Dietary Fiber2 g

Protein35 g

Cholesterol115 mg

Sodium1540 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Bowl

•Small Bowl

•Large Pan

•Paper Towel

Instructions

• Wash and dry produce. • Trim and thinly slice radishes and cucumber into rounds. Trim and thinly slice scallions. Pick cilantro leaves from stems.

• In a medium bowl, combine radishes, cucumber, vinegar, 1 tsp sugar (2 tsp for 4 servings), and a pinch of salt and pepper. (Taste and add a pinch more sugar if you like a sweeter pickle.) Set aside, stirring occasionally, until ready to serve.

• In a small bowl, combine sour cream with a pinch of chili flakes (taste and add more from there if desired; save a little for steps 4 and 6). Season with salt and pepper.

• Heat a drizzle of oil in a large pan over medium-high heat. Add scallions and cabbage; season with salt and pepper. Cook, stirring, until softened, 4-5 minutes. • Add beef*, garlic powder, and 1 tsp sugar (2 tsp for 4 servings). Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Stir in sesame oil, half the soy sauce (all for 4), half the Sriracha (save the rest for serving), and a pinch of chili flakes to taste. Taste and season with salt, pepper, and up to ½ tsp more sugar.

• While filling cooks, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

• Divide tortillas between plates. Spread a bit of chili sour cream onto each tortilla; fill with beef filling, a bit of pickled veggies, and cilantro leaves. Add as much remaining Sriracha and chili flakes as you like. Serve with any remaining pickled veggies on the side.