Lemongrass Beef Taco

Preparation info

  • Difficulty

    Medium

  • Makes

    10

Appears in

Mr Hong

By Dan Hong

Published 2014

  • About

Ingredients

Salsa Verde

  • 500 g (1 lb 2 oz) fresh tomatillos
  • 1 red onion
  • ½ avocado
  • 2 jalapeño peppers
  • 2 bunches coriander (cilantro)
  • juice of 2 limes

Marinade

  • 100 g ( oz) caster (superfine) sugar
  • 1 spring onion (scallion), finely chopped
  • 100 ml ( fl oz) fish sauce
  • 100 ml ( fl oz) Knorr Liquid Seasoning
  • 3 garlic cloves, finely chopped

For the Meat

  • 700 g (1 lb 9 oz) piece of grain-fed scotch fillet, rump or sirloin
  • vegetable oil, for frying
  • 10 × 12 cm (4 × 4½ inch) white corn tortillas

Salad Dressing

  • tablespoons light soy sauce
  • tablespoons sugar
  • tablespoons rice wine vinegar
  • tablespoons grapeseed oil
  • tablespoons sesame oil

For the Salad

  • 150 g ( oz) Chinese cabbage (wong bok), thinly sliced
  • 1 bunch coriander (cilantro), roughly chopped, including stems
  • 5 spring onions (scallions), finely chopped

Method

Salsa Verde

Using the pulse action, blend all the ingredients in a food processor to a salsa-like consistency. You still want a little texture, so be careful not to over-blend it. Season with salt.

Marinade

Whisk all the ingredients together in a bowl until the sugar dissolves.

For the Meat

Cut the beef into 5 mm × 3 cm (¼ × inch) strips. Transfer to a bowl and pour the marinade in. Mix everything with clean hands until combined, then leave for at least 2 hours for the beef to marinate.

Put two frying pans on the stove. Add a little oil to the first pan over a medium–high heat and fry the beef in batches. Don’t overcrowd the pan, as you want the beef to caramelise. Stir every now and then as the marinade has lots of sugar in it and it will burn if left to sit. Cook for 3–4 minutes until the beef is done, then set aside and keep warm.

Don’t add oil to the second pan. Instead, heat over a medium heat, warm the tortillas one or two at a time until they soften and the edges start to char slightly. Don’t cook them too long or they will completely dry out and go hard. Keep them warm in a folded tea towel (dish towel) until ready to use.

Salad Dressing

Whisk all the ingredients with tablespoons water in a bowl until the sugar dissolves.

For the Salad

Combine the cabbage, coriander and spring onions in a bowl. Gradually add the salad dressing until you reach an amount you’re happy with. Mix, taste and add more dressing if needed.

To Serve

  • 200 g (7 oz) haloumi cheese

Place the tortillas on a large serving plate. Divide the cooked beef between the 10 tortillas, then add some cabbage salad, followed by a spoonful of salsa verde. Using a microplane, grate some haloumi cheese all over the top. Serve immediately.