Beef banh mi tacos

by Sarah Steimer

I really love that this dish is a combination of two stellar street foods: banh mi and tacos. As far as I can tell, you can’t go wrong with some really powerful flavors all wrapped up to go. I’ll have to brainstorm some other street food hybrids. Pad thai sliders?

For the slaw:

• 1 large carrot, julienned
• 1 1/2 cups cabbage, shredded
• 1 small chili pepper, minced
• 2 tablespoons rice vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon sugar

Mix together all ingredients and set aside.

For the tacos:

• 1 1/2 pounds beef chuck roast, cubed
• 1/2 cup diced onion
• 1 1/2 inches fresh ginger, peeled and minced
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil, divided
• 2 teaspoons Korean red pepper powder
• 1 teaspoon miso paste
• 1/4 cup hoisin sauce
• 2 tablespoons brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon fish sauce
• 1/2 cup water
• salt and pepper
• 4 flour tortillas, warmed
• fresh cilantro and sesame seeds, for topping

Heat 1 tablespoon vegetable oil in a hot saute pan. Add the meat to the pan and cook over medium-high heat just to get a sear on all sides. Transfer the meat and juices to a slow-cooker.

Add the onions, garlic and ginger to the hot skillet. If the aromatics begin sticking to the pan, add a splash of water (or, if you have it, white wine works great!). Transfer everything (with juices) to the slow-cooker.

Add the remaining tablespoon of vegetable oil, red pepper powder miso paste, hoisin sauce, brown sugar, rice vinegar, fish sauce and water to the slow cooker. Season with salt and pepper. Stir to combine and cook on low for about 3.5-4 hours.

Once the meat has cooked, remove from the slow cooker to shred a little. Return to the slow cooker and mix with the juices. Serve the meat in the warmed tortillas, topped with the slaw, cilantro and sesame seeds.

Makes 3-4 tacos.

Recipe adapted from: Macheesmo