Asian-Style Ground Beef Tacos Recipe

Stuff You Need

• 2 lb ground beef (I used 85/15)
• Taco-sized tortillas (my homemade recipe)

For the Cabbage

• Cabbage slaw – I just buy the pre-shredded green cabbage + carrots
• 2-3 tsp Rice vinegar (sweet, tangy, seasoned Kikkoman brand)
• 1 tsp white sugar

Toppings

• French’s crispy onions (strongly recommended)
• 1/4 cup mayo + 1 tbsp sriracha + 1 tsp water
• 1 small red onion, finely diced

Soy Glaze for Beef

• 1/3 cup Low Sodium Kikkoman Soy Sauce
• 1/3 cup Mirin
• 2 tbsp Rice Vinegar
• 1/4 cup Water
• 4 tbsp Evaporated Cane Sugar (any sugar works, like white sugar)
• 1/2 tsp ground ginger
• 1/2 tsp granulated garlic

Cornstarch Slurry

• 1 tbsp cornstarch
• 1 tbsp water

For the Tortillas

I used homemade tortillas that I make – here’s the recipe – I also made these as thin as I could get the dough.

If you don’t care to make your own, just buy the street taco sized ones at your grocery store.

Make the Sweet Soy Glaze First

Since the taco meat will use a cornstarch slurry I’m not super concerned here with reducing this sauce.

Just combine in a bowl or container:

• 1/3 cup Low Sodium Kikkoman Soy Sauce
• 1/3 cup Mirin (I use 52USA Brand)
• 2 tbsp Rice Vinegar (Sweet, Seasoned, Kikkoman brand)
• 1/4 cup Water
• 4 tbsp Evaporated Cane Sugar (any sugar works, like white sugar)
• 1/2 tsp ground ginger
• 1/2 tsp granulated garlic

Note: I use this entire thing for 2 lbs of ground beef – if you’re using less beef – adjust accordingly.

In a Large Pan Add Your Ground Beef

Season with table salt + pepper – roughly a pinch each.

Allow to brown over medium heat and then blot the excess fat with paper towel (leave a little just for mouthfeel).

Add Your Sweet Soy Glaze to the Ground Beef

This will be quite liquid-y at first – this is normal.

Lower heat to medium-low and mix with the ground beef well and ensure all parts are covered completely – allow to marry for ~3-5 minutes and reduce slightly.

In a cup make a cornstarch slurry with 1 tbsp of cornstarch + 1 tbsp water – ensure there are no lumps.

Add this to the ground beef and mix immediately – you’ll see the cornstarch setup rapidly and the ground beef will look more “moist.”

In a Mixing Bowl Make Your Slaw + Chop Your Onion

If you’re using a head of cabbage, shred it thin.

To this add:

• 2 tsp rice vinegar (sweet, tangy kikkoman brand)
• 1 tsp white sugar

Take a small red onion and dice thin.

Assemble the Tacos

If you’re using homemade tortillas, reheat in a pan or over open flame on your range for ~5 seconds per side.

Add 1 tbsp of sriracha mayo to the bottom.

Add a few scoops of your ground beef mixture.

Top with shredded cabbage slaw + red onions + French’s onions.

Enjoy!

BUT these aren’t EXACTLY the tacos Dylan! – Sorry.

The only differences really:

• My soy glaze isn’t as dark and it tastes similar-ish.
• They use red cabbage for the slaw.
• They don’t use red onions for topping.
• They use 1 green bell pepper sliced thin + sauteed.

Just adjust those things and you’re off to the races.