Korean-Inspired Sesame Beef Tacos with Quick-Pickled Veggies

These Korean-inspired sesame beef tacos are a quick and flavorful twist on taco night. The savory ground beef is seasoned with soy sauce, garlic powder and sesame oil, then piled into warm flour tortillas. A tangy quick-pickled cucumber and radish slaw adds brightness, while a dollop of sriracha sour cream brings the heat.

Everything comes together in just 20 minutes, making this an ideal weeknight meal. The combination of textures and flavors-crunchy pickled veggies, creamy spicy sauce and savory beef-will have everyone reaching for seconds.

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Ingredients

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small bowl, combine the sour cream and sriracha. Set aside.
2. Thinly slice the cucumber and radishes. In a medium bowl, whisk together the white wine vinegar, 2 teaspoons of sugar and a pinch of salt. Add the sliced cucumber and radishes, toss to coat and set aside to quick-pickle.
3. Thinly slice the scallions, separating the white and green parts. Roughly chop the cilantro.
4. Heat the cooking oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 4-5 minutes. Drain excess fat if desired.
5. Stir in the soy sauce, sesame oil, garlic powder and the white parts of the scallions. Cook for 1 minute until fragrant. Remove from heat.
6. Warm the flour tortillas in a dry skillet or microwave.
7. Assemble the tacos: divide the beef among the tortillas. Top with pickled cucumber and radishes, shredded red cabbage and a drizzle of sriracha sour cream. Garnish with the green scallion parts and cilantro.

Recipe Tips

FAQ

Can I use a different protein?

Yes, ground pork, chicken or even crumbled tofu would work well with the same seasoning.

How do I store leftovers?

Store the beef, pickled veggies and sour cream separately in airtight containers in the fridge for up to 3 days. Assemble tacos fresh when reheating.

Can I make this gluten-free?

Use gluten-free tortillas and tamari instead of soy sauce to make this recipe gluten-free.