Sesame Beef Tacos

🥘 Ingredients

• Korean chili flakes
  2 tsp
• Persian Cucumber
  2 unit
• cilantro
  ¼ ounce
• flour tortillas
  12 unit
• garlic powder
  2 tsp
• ground beef
  20 oz
• paper towels
• pepper
• radishes
  6 unit
• salt
• scallions
  4 unit
• sesame oil
  2 tbsp
• shredded red cabbage
  8 oz
• sour cream
  1/2 c
• soy sauce
  2 tbsp
• sriracha
  4 tsp
• sugar
  1.5 tbsp
• vegetable oil
  1 tsp
• white wine vinegar
  3.333 tbsp

🍳 Cookware

• medium bowl
• small bowl
• large pan

1. 

   1

   Wash and dry all produce. Trim and slice radishes and Persian Cucumber into thin rounds. Trim and thinly slice scallions . Pick cilantro leaves from stems; discard stems.

   radishes: 6 unit, Persian Cucumber: 2 unit, scallions: 4 unit, cilantro: ¼ ounce
2. 

   2

   In a medium bowl , combine radishes, cucumber, white wine vinegar , 1 teaspoon of sugar (2 teaspoons 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.

   white wine vinegar: 3.333 tbsp, sugar: 1.5 tbsp, salt, pepper
3. 

   3

   In a small bowl , combine sour cream and a pinch of Korean chili flakes (taste and add more from there if desired; save a little for the filling). Season with salt and pepper.

   sour cream: 1/2 c, Korean chili flakes: 2 tsp
4. 

   4

   Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add scallions and shredded red cabbage ; season with salt and pepper. Cook, stirring, until softened, ⏱️ 5 minutes . Add ground beef , garlic powder , and 1 teaspoon of the sugar (2 teaspoons for 4 servings). Cook, breaking up meat into pieces, until browned and cooked through, ⏱️ 5 minutes . Stir in sesame oil , a pinch of the chili flakes to taste, half the sriracha , and half the soy sauce . (For 4, use all the soy sauce.) Taste and season with salt, pepper, and up to ½ teaspoon more sugar.

   vegetable oil: 1 tsp, shredded red cabbage: 8 oz, ground beef: 20 oz, garlic powder: 2 tsp, sesame oil: 2 tbsp, sriracha: 4 tsp, soy sauce: 2 tbsp
5. 

   5

   While filling cooks, wrap flour tortillas in damp paper towels and microwave until warm and pliable, ⏱️ 30 seconds .

   flour tortillas: 12 unit, paper towels
6. 

   6

   Spread a bit of crema onto each tortilla, then top with filling, a small amount of pickled veggies, cilantro, and as much remaining sriracha and chili flakes as you like. Serve with any remaining pickled veggies on the side.