Recipe of the Week: Sesame Garlic Beef Tacos

A couple of weeks ago I shared the recipe for the white chili I was making that night, and a lot of people really liked it! So from now on I am planning to post one recipe a week–whatever I happen to be cooking that I think readers will like and be interested in.

Funny story about how I came to find this fusion taco recipe: Last week at work I was preparing for a children’s event when I discovered that I had forgotten to prepare a crucial component of one of the craft activities, thereby resulting in me needing to cut out 2,450 magazine pictures in 2.5 days. Yes. That happened.

So as I was in the midst of cutting out pictures from Better Homes and Gardens I came across this recipe for sesame garlic beef tacos. I was about to cut up the page when I looked again and decided to save it instead. I made it for dinner this past Tuesday. I’m so glad that I did, because it was really, really good. And easy. Even with a crying toddler clinging to your leg.

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Here is the recipe:

Sesame Garlic Beef Tacos

These are beef tacos with a pickled slaw on top, topped with Siracha for extra heat.

Time start to finish: 30 minutes (*Note: This actually took 30 minutes, and it always takes me longer than what they say.)

  • 8 white or yellow corn tortillas (I used corn.)
  • 1 lb ground beef
  • 2 tbsp. toasted sesame oil
  • 2 cloves garlic, minced
  • 1/4 cup reduced-sodium soy sauce
  • 3 tbsp. packed brown sugar
  • 3 tbsp. rice vinegar
  • 1 tbsp. water
  • 1/4 tsp. crushed red pepper

 

  1. Preheat oven to 350 degrees. Stack tortillas, wrap in foil. Heat 10 minutes.
  2. Meanwhile, brown ground beef in a large skillet. Drain fat, set aside.
  3. Add sesame oil to skillet. Add garlic; cook 30 seconds over medium heat or until lightly browned. Stir in soy sauce, brown sugar, rice vinegar, water and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes, stirring occasionally. Return beef to skillet, heat through.
  4. To serve, spoon beef onto tortillas. Using a slotted spoon, top with Quick Pickled Cucumbers and Slaw (below). Serve with lime wedges and Siracha for extra heat if desired. Makes 4 servings.

Quick Pickled Cucumbers and Slaw:

In a medium bowl, whisk together 1/4 cup rice vinegar, 2 tbsp. sugar, and 1/2 tsp. salt. Add 1 cup very thinly sliced cucumbers and 1 cup shredded red cabbage. Let stand 15 minutes or up to 6 hours.

1 taco: 250 calories

My whole family really liked this. I actually plan to make it again next week! (Gotta use up that whole head of cabbage now.) Next time I’m going to make it a little spicier as I thought the flavor was a little on the sweet side if you didn’t add Siracha. And I also overcooked the beef while making this due to the aforementioned crying toddler, so I’d like to see how much better it will be the second time.

Ease of making recipe while simultaneously caring for a young child: Difficulty level 1/5

If you make this, let me know how you like it!

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