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Spicy Hoisin Beef Tacos with Sesame Veggie Slaw & Sriracha Mayo Recipe

If there’s one thing our chefs love (and we’ll admit, that list is long!), it's a good-ol’-fashion culinary mash-up. This week’s tacos combine Asian-inspired flavors like hoisin and Sriracha with Tex-Mex-style tacos. Together the hoisin beef, sesame cabbage slaw, and peanuts piled in warm tortillas make one inventive meal you’ll be taco-ing about for weeks.

Ingredients

10 ounce Ground Beef

6 unit Flour Tortillas

2 tablespoon Hoisin Sauce

1 unit Beef Stock Concentrate

4 ounce Shredded Red Cabbage

1 unit Persian Cucumber

1.5 ounce Sesame Dressing

2 unit Scallions

2 tablespoon Mayonnaise

1 teaspoon Sriracha

½ ounce Peanuts

1 tablespoon Butter

Salt

Pepper

Method

1

• Wash and dry produce.

2

• Trim and thinly slice scallions, separating whites from

3

greens. Trim and halve cucumber lengthwise; thinly slice

4

crosswise into half-moons.

5

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan

6

over medium-high heat. Add scallion whites and beef*;

7

cook, breaking up meat into pieces, until browned

8

and cooked through, 3-4 minutes. Season with salt

9

and pepper. TIP: If there’s excess grease in your pan,

10

carefully pour it out.

11

• Stir in stock concentrate, hoisin, and ¼ cup water

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(1/3 cup for 4). Cook, stirring, until sauce has thickened,

13

1-2 minutes more.

14

• In a medium bowl, combine cabbage, cucumber, and

15

half the scallion greens with sesame dressing. Set aside.

16

• In a small bowl, combine mayonnaise with Sriracha

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to taste

18

• Wrap tortillas in damp paper towels and microwave until

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warm and pliable, 30 seconds.

20

• Divide tortillas between plates and fill with beef filling,

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sesame slaw, and as much Sriracha mayo as you like.

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Garnish with peanuts and remaining scallion greens

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and serve.

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