Stuffed Bell Peppers
Korean Tacos with Quick Pickled Carrots
| By : |
| Prep Time | 25 Minutes |
| Cook Time | 15 Minutes |
| Servings |
4 Servings
|
Ingredients
Beef:
- 1 pound (454 g) sirloin or boneless short ribs, trimmed
- 2 tbsp (30 ml) low-sodium soy sauce
- 1 tbsp (15 ml) toasted sesame oil
- 2 tsp light brown sugar
- 1 tbsp (8 g) grated fresh ginger
- 1 large clove garlic finely grated
- ½ Bartlett pear coarsely grated
- ¼ small red onion coarsely grated
- ½ small red chili pepper finely chopped
Quick Pickled Carrots:
- 3 tbsp (45 ml) fresh lime juice
- 1 tbsp (15 ml) low-sodium soy sauce
- 1 tsp light brown sugar
- 2 tsp grated fresh ginger
- ¼ small red onion thinly sliced
- ½ small red chili pepper thinly sliced
- 1 medium carrot
- ½ Bartlett pear cut into matchsticks
Tacos:
- 2 tbsp (30 ml) canola oil divided
- ½ tsp kosher salt divided
- 8 Small tortillas
- ½ tsp sesame seeds (optional)
- chopped fresh cilantro for serving (optional)
- Lime wedges for serving
Ingredients
Beef:
Quick Pickled Carrots:
Tacos:
|
Instructions
- To make the tacos: Place the beef in the freezer for at least 25 minutes and up to 1 hour (this will help you slice extra-thin pieces).
- In a large resealable plastic bag, combine the soy sauce, sesame oil, brown sugar, ginger, garlic, pear, onion, and chili pepper.
- Slice the beef very thinly (if it is not firm, pop it back in the freezer). Add it to the plastic bag and shake to combine. Refrigerate for at least 30 minutes and up to overnight.
- In the meantime, make the quick pickled carrots: In a medium bowl, whisk together the lime juice, soy sauce, and brown sugar. Stir in the ginger, then toss with the onion and chili pepper.
- Using a vegetable peeler, peel the carrot, discarding the peel, then use the peeler to shave the carrot into thin ribbons. Toss the carrot with the soy mixture. Let sit for at least 30 minutes. Fold the pear into the carrot mixture right before serving.
- To make the tacos: Press Sear/Sauté, and adjust the temperature to 420°F (215°C), and let heat for 4 minutes. Add 1 tbsp (15 ml) of the canola oil and heat for 1 minute.
- Remove half the beef mixture from the bag, letting any excess liquid drip back into the bag. Transfer the beef to the cooking pot and arrange it in a single layer. Add ¼ tsp of the salt and cook, without stirring, for 3 minutes. Toss and continue cooking until the meat is just cooked through, 2 to 3 minutes more. Transfer the beef to a bowl. Repeat this step with the remaining 1 tablespoon (15 ml) canola oil, beef mixture, and ¼ tsp salt. Press Cancel. Toss the cooked beef with the sesame seeds (if using) and discard any liquid in the plastic bag.
- Fill the tortillas with the beef, top with the pickled carrots, sprinkle with cilantro (if using), and serve with lime wedges.
All recipes by :
Download Recipe App
Leave a Reply
Want to join the discussion?Feel free to contribute!