One-Pan Banh-Mi-Style Beef Tacos

Name: One-Pan Banh-Mi-Style Beef Tacos with Pickled Cucumber and Sriracha Mayo
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Lime; 1 Cucumber; 1/4 oz Cilantro; 10 oz Ground Beef; 5 tsp Rice Vinegar; 4 oz Carrot; 2 tbsp Mayonnaise; 1 tsp Sriracha; 6 Tortillas; 2 tsp Cooking Oil; 1/2 tsp Granulated Sugar; Salt; Black Pepper; 4 tbsp Sweet Soy Glaze

with Pickled Cucumber and Sriracha Mayo

By Recipe0 System

Combining tender meat, crunchy pickled veggies, fresh cilantro, spicy chiles, and creamy spreads, the Vietnamese banh mi is one of our all-time favorite sandwiches. Here, we take all those same flavors and textures and channel them into some seriously delicious tacos. Tangy-sweet beef is piled into warm tortillas with sautéed carrots, pickled cucumber, cilantro, and Sriracha mayo. Taco ’bout an epic dinner!

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Lime
1 Cucumber
1/4 oz Cilantro
10 oz Ground Beef
5 tsp Rice Vinegar
4 oz Carrot
2 tbsp Mayonnaise
1 tsp Sriracha
6 Tortillas
2 tsp Cooking Oil
1/2 tsp Granulated Sugar
Salt
Black Pepper
4 tbsp Sweet Soy Glaze

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

Halve lime. Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Finely chop cilantro.
2

In a small bowl, combine half the vinegar (you’ll use the rest later), juice from half the lime, ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt.

Stir in cucumber. Set aside to quick-pickle.
3

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add carrots and cook, stirring, until just tender, 1 minute. Season with salt and pepper.

Turn off heat; transfer to a plate.
4

Heat another drizzle of oil in same pan over medium-high heat. Add beef*; season with a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

Stir in sweet soy glaze and remaining vinegar. Bring to a simmer, then immediately turn off heat. Taste and season with salt and pepper.
5

In a second small bowl, combine mayonnaise with Sriracha to taste. Season with salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
6

Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

Divide tortillas between plates and fill with saucy beef, carrots, pickled cucumber (draining first), and cilantro. Drizzle with Sriracha mayo. Cut remaining lime into wedges and serve on the side.

Ground Beef is fully cooked when internal temperature reaches 160°.

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