Asian style beef tacos black garlic mayo

Thu, 3 September 2020

INGREDIENTS

Serves 4

 

3 tbsp light soy sauce

1 tbsp miso black garlic paste

1 tbsp mirin

1 tbsp sugar

1 tsp sesame oil

2 garlic cloves, finely grated

1 tbsp finely grated ginger

2 x 200g (7 oz) rib eye steaks

12 small flour tortillas

shredded chinese cabbage, to serve

Chopped kimchi, to serve

finely sliced spring onion (scallions), & coriander to serve

sesame seeds to sprinkle

 

Black garlic miso mayo:

300g think mayonnaise

3 tbsp Chanchan black garlic miso sauce

2 tsp mirin

½ tsp sesame oil

 

INSTRUCTIONS

STEP 1 Place the soy sauce, mirin, sugar, sesame seeds, sesame oil, garlic and ginger in a large bowl. Add the beef and turn to coat. Marinate for at least 10 minutes or up to 1 hours.

 

STEP 2 For the mayo, combine all the ingredients in a bowl. Set aside for later.

 

STEP 3 Heat a char grill, barbecue plate or frying pan over high heat. Drain the beef from the marinade and cook for a minute each side to develop a nice deep colour. Then turn the heat to low and cook the steaks, turning often, for 3-4 minutes (medium-rare) or until cooked to your liking. You can also baste with leftover marinade as the steaks cook. Transfer beef to a plate and set aside for 5 minutes to rest. Thinly slice.

 

STEP 4 Cook the tortillas in a pan or on the chargrill for 1 minute each side to until softened. Wrap them in a clean tea towel to keep warm.

 

STEP 5 To assemble, spread a generous slick of black garlic mayo on each tortilla. Top with the cabbage, pickled red onions beef and kimchi. Sprinkle with spring onion, coriander and some Chinese chilli oil/rayu