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Sesame Beef Tacos

Sesame Beef Tacos

with Quick-Pickled Veggies and Spicy Crema

20-Min Meal
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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 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.

Tags:Spicy
Allergens:MilkSoyWheat

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

Total Time20 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Scallions

1 unit

Cucumber

3 unit

Radishes

¼ ounce

Cilantro

5 teaspoon

White Wine Vinegar

4 tablespoon

Sour Cream

(ContainsMilk)

1 teaspoon

Korean Chili Flakes

4 ounce

Shredded Red Cabbage

10 ounce

Ground Beef

1 teaspoon

Garlic Powder

1 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

2 teaspoon

Sriracha

1 tablespoon

Sesame Oil

6 unit

Flour Tortillas

(ContainsWheat)

Not included in your delivery

1 teaspoon

Vegetable Oil

2 teaspoon

Sugar

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3096 kJ
Calories740 kcal
Fat41 g
Saturated Fat16 g
Carbohydrate53 g
Sugar11 g
Dietary Fiber3 g
Protein31 g
Cholesterol115 mg
Sodium990 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
Utensilsarrow down iconarrow down icon
Medium Bowl
Small Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Trim, then thinly slice scallions. Slice cucumber and radishes into thin rounds. Pick cilantro leaves from stems; discard stems.

2

In a medium bowl, toss together cucumber, radishes, vinegar, 1 tsp sugar, and a pinch of salt and pepper. Set aside until rest of meal is ready.

3

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.

4

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 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 (to taste). Stir in 1 TBSP soy sauce, 1 tsp sriracha (we sent more soy sauce and sriracha), sesame oil, and a pinch of chili flakes (to taste).

5

While filling cooks, wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.

6

Spread a bit of chili crema on each tortilla, then top with filling, a small amount of pickled veggies, cilantro, remaining sriracha (to taste), and any remaining chili flakes, if desired. Serve with remaining pickled veggies on the side.