One-Pan Sesame Beef Tacos
with Quick-Pickled Veggies & Chili Sour Cream | 2 Servings
- Milk
- Sesame
- Soy
- Wheat
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.
Ingredients
3 unit
Radishes
1 unit
Cucumber
2 unit
Scallions
¼ ounce
Cilantro
5 teaspoon
White Wine Vinegar
3 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
Sesame Oil
(Contains: Sesame)
2 teaspoon
Sriracha
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
Not included in your delivery
1 teaspoon
Cooking Oil
2.5 teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim and thinly slice radishes and half the cucumber (whole cucumber for 4 servings) 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.
Ground Beef is fully cooked when internal temperature reaches 160º.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many loved the unique combination of Asian-inspired beef and pickled veggies, calling it "delicious" and "flavorful" 🌶️.
- Ease of prep: Customers found this recipe quick and simple to make, with several noting how easy it was to prepare.
- Suggestions: Some recommended draining the beef after cooking to reduce greasiness, and using less sesame oil for a lighter taste.
- Leftovers: The pickled veggies were a hit, with many enjoying them as leftovers or suggesting to make extra.
- Texture: Customers appreciated the crunch from the pickled radishes and cucumbers, which added a nice contrast to the beef.
