Asian Beef Tacos

Asian Beef Tacos

I know what you’re thinking… He’s already shared a recipe for his Asian Beef Tacos, well yes I did. Remember the rolling pin trick for the taco creation and all that. Well at my son’s recent birthday party I thought I’ll do them again, although this time cheating by using pre-made taco shells from the supermarket, and changing a few ingredients as I was making these for a gang of 14 years olds. Here’s how we went.

This made about 12 tacos. Use the zip-lock bag tip as you can pre-prepare the day before and leave it to marinade over night. So easy to transport it about as well.

Asian Beef Tacos

Served in a bamboo steamer (minus the lid) I think they look great

So to make the above version of Asian Beef Tacos you will need;

  • A couple of packets of taco shells;
  • 3-4 packs of shabu shabu beef;
  • 2 tablespoons of Yuzu (Japanese citrus), or you could use orange juice;
  • 2 tablespoons of lime juice;
  • 1 heaped tablespoon of chopped garlic;
  • 2 tablespoons olive oil; and
  • A good pinch of salt and cracked black pepper.

Now I made this in the morning and left it marinating for 4-5 hours. That would be perfect. When you’re ready to cook simply throw the meat on the grill, or BBQ and cook until the meat is nicely seared. This should only take about 2-3 minutes as the shaby shabu meat is so thin.

Apportion this evenly in the tacos, add some finely chopped iceberg lettuce on top. And finally give a good squirt of my mustard mayo.

For that you will need;

  • 1 tube of Japanese/Korean mayonnaise (little more vinegar tasting);
  • 3 tablespoons of Dijon mustard;
  • 2 tablespoons of lime juice; and
  • A good pinch of salt and cracked black pepper.

Shaky, shaky and squirty, squirty.

This really is rather nice and is perfect for those Asia Tacos, or any other meat to be honest. This would go really well with beef, chicken or pork. A really nice little zing from the lime and warmth from the mustard.

So there you have it folks, my Asian Beef Tacos, version II. I hope you like them. You’ll see they are indeed different, and I have used some video to ease you along too. The kids that ate these all fed back raptures of joy, so I was a very happy bunny and seemingly so were they. The Semi-Naked Chef really suggests you try these, very very good they are – ENJOY!!!

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