Asian Beef Tacos with Thai Basil and Peanuts
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Ingredients & Equipment
What we send
- 1/2 ounceginger
- 1 clovegarlic
- 1/8 ounceThai basil
- 10 ouncesBeef Inside Round Trimmed & Pinned 1/2" Thickness 2/5 oz (10-oz Total )
- 6flour tortillas
- 3 tablespoonspeanuts
- 1 packetsoy sauce
- 1 tablespoonhoisin sauce
- 1 teaspoonlight brown sugar
- 1 packetSriracha hot sauce
What You’ll Need
- 10" medium pan
- aluminum foil
Prepare IngredientsPreheat oven to 350[degrees]F. Trim and discard skin of ginger and mince. Mince garlic. Cut lime into 6 wedges. Rinse Thai basil and tear leaves into bite-size pieces, discarding stems. Rinse bell pepper and halve lengthwise, discarding seeds. Thinly slice crosswise. Pat steak dry with paper towel.
Sauté AromaticsHeat ½ tablespoon canola oil in a medium pan over medium heat. When oil is shimmering, add ginger and garlic and sauté until lightly browned and fragrant, 3-4 minutes. Transfer to a plate and set aside.
Sear SteakWipe pan from aromatics clean and add 1 tablespoon canola oil over medium-high heat. Season steak all over with ¼ teaspoon kosher salt and pepper as desired. When oil is shimmering, add steak and sear until browned on outside and medium rare, 1-2 minutes per side. Remove from pan and set aside to rest for about 5 minutes. Meanwhile, stack tortillas, wrap in foil, and place in oven to warm until ready to use.
Char Bell Pepper and PeanutsWipe pan from steak clean and add peanuts and bell pepper over medium-high heat. Cook, stirring frequently, until peanuts are golden and bell pepper is lightly charred, about 5 minutes. Transfer to a plate and set aside.
Season SteakCut steak against the grain into ¼-inch slices and add to pan from peanuts over medium heat. Add soy sauce, hoisin sauce, brown sugar, as much Sriracha as desired, and ginger-garlic mixture and sauté, stirring, until fully combined, 1-2 minutes.
Plate TacosTop tortillas with saucy steak, charred bell pepper, and chopped peanuts. Garnish with Thai basil and serve with lime wedges. Enjoy your taco night.