Japanese Beef & Pepper Tacos

🥘 Ingredients

• bell pepper
  1 unit
• black pepper
• flour tortillas
  6 unit
• ginger
  1 thumb
• ground beef
  10 oz
• lime
  1 unit
• mayonnaise
  2 tbsp
• onion
  1 unit
• paper towels
• ponzu sauce
  6 ml
• salt
• scallions
  2 unit
• sriracha
  1 tsp
• sugar
  ½ tsp
• teriyaki sauce
  1/2 c

🍳 Cookware

• small bowl
• large pan
• slotted spoon
• small bowl

1. 

   1

   Wash and dry all produce. Halve, peel, and thinly slice onion . Halve, core, and thinly slice bell pepper into strips. Peel and mince ginger . Trim and thinly slice scallions , separating whites from greens. Quarter lime .

   onion: 1 unit, bell pepper: 1 unit, ginger: 1 thumb, scallions: 2 unit, lime: 1 unit
2. 

   2

   In a small bowl , combine scallion whites, juice from half the lime, sugar (1 tsp for 4 servings), and a pinch of salt . Stir until sugar and salt have mostly dissolved. Set aside, stirring occasionally, until ready to serve.

   sugar: ½ tsp, salt
3. 

   3

   Heat a drizzle of oil in a large pan over medium-high heat. Add ground beef and ginger; season with salt and black pepper . Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Turn off heat. Using a slotted spoon , transfer beef to a plate and set aside. Wipe out pan.

   ground beef: 10 oz, black pepper
4. 

   4

   Heat a drizzle of oil in pan used for beef over medium-high heat. Add bell pepper and onion; season with salt and pepper. Cook, stirring, until softened, 5-7 minutes. Return beef to pan and add teriyaki sauce . Cook, stirring, until mixture is coated and sauce is slightly thickened, 1-2 minutes. Turn off heat.

   teriyaki sauce: 1/2 c
5. 

   5

   Meanwhile, wrap flour tortillas in damp paper towels and microwave until warm and pliable, ⏱️ 30 seconds . In a second small bowl , combine mayonnaise , ponzu sauce , and sriracha to taste.

   flour tortillas: 6 unit, paper towels, mayonnaise: 2 tbsp, ponzu sauce: 6 ml, sriracha: 1 tsp
6. 

   6

   Divide beef filling and pickled scallion whites between tortillas. Drizzle with sriracha-ponzu mayo and top with scallion greens. Serve with remaining lime wedges on the side.