Lemongrass Beef Taco

Preparation info

  • Makes


    • Difficulty


Appears in

Mr Hong

By Dan Hong

Published 2014

  • About


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


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.


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.