Asian Beef Tacos full of flavour
This Asian Beef Tacos Recipe really is an easy beef taco recipe and you can mix it up of course and add your own ingredients / change a few things out. But, suffice to say, this really worked and popped on many levels from look, aroma, taste, textures.
You could also try to make shredded beef tacos, maybe just add some ground beef taco seasoning to refine your recipe?
It’s really up to you. But start with the basics and jazz her up how you like to your specific tastes. We’ve given a couple of easy beef taco recipes here and even a short video on how to make it.
Could we make it easier for you? Nah, don’t think so.
Come on they look pretty damn good right? Two types of Asian Beef Tacos on one Recipe Review for you…
Have a watch of our easy Asian Beef Tacos Recipe here
Where did the recipe come from?
I gained some inspiration from Chef Gordon Ramsay and made my own spin of one of his recipes, and so was created my Asian Beef Tacos.
I think they look great and I have to say they tasted damn fine too, in my humble opinion. What more could you want? That’s right, an icy cold beer to go with them.
Asian Beef Tacos Recipe
I’ll split down the instructions to make them simpler to follow. The following will make about 4 big Asian Beef Tacos as you can see from the photos above.
Throw all the ingredients into a zip-lock bag and in the fridge overnight to marinade.
When you are nearly ready to cook, take the bag out of the fridge and allow the meat to sit for 30 minutes to come to room temperature. NEVER cook meat straight from the fridge.
I cooked the steaks on a BBQ skillet for 3-4 minutes on each side until nicely charred. Then off the heat and allow the meat to rest for 10 minutes. Once rested simply slice the meat across the grain into thin slices and place to one side.
- 1 English cabbage, slice this as thinly as you can, and break up any large lumps – stand to one side;
- Maybe a couple of limes cut into quarters to add a little zing.
Now you truly could use any green leaf – it doesn’t matter – rocket, lettuce, even whack some herbs such as coriander with basil – that would be an interesting combination.
- 1/2 cup of Japanese mayonnaise;
- 2″ knob of grated fresh wasabi (now if you can’t get fresh wasabi you can use the paste in a tube, or even resort to normal UK horseradish);
- 2 tablespoons of lime juice; and
- A good pinch of salt and cracked black pepper.
Mix all these together in a bowl until it forms a smooth consistency. I then transferred this to a squeezy bottle so people could help themselves to more if needed.
- 4 plain flour tortillas (you could use flavoured, like garlic or onion – your choice).
Now this is Uber cool. Whack the tortillas on the BBQ, skillet, under the grill – however you are doing this – each side will need less than a minute likely. As they start to blacken flip them over to do the other side. When nicely charred and starting to puff up a little take them off the heat and quickly wrap them around a rolling pin. I say quickly because whilst warm they will still be pliable. Hold them around the rolling pin until they have cooled and hey presto you should just have made your very own large taco shells – see the picture above folks.
Take a taco
Lay in a good portion of the meat.
Cover with some of the finely chopped cabbage.
Squirt over the dressing.
A squeeze of lime.
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