I like this recipe because it brings together the best of both worlds: the vibrant, fragrant flavors of Thai cooking and the fun, easy-to-eat appeal of tacos. It’s ready in just 20 minutes, making it ideal for busy weeknights or casual entertaining. The contrast between the warm beef and cool, crisp vegetables makes every bite refreshing and satisfying.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
400g Coles Australian Beef Rump steak, thinly sliced 1 tbsp fresh ginger, grated 1 tbsp soy sauce 2 tsp peanut oil 8 taco shells 1 1/2 cups iceberg lettuce, shredded 1 cup red cabbage, finely shredded 1 carrot, cut into long thin matchsticks 3/4 cup bean sprouts 1/2 cup (125ml) sweet chilli sauce 1 spring onion, thinly sliced Lime wedges, to serve
Directions
First, I combine the sliced beef, grated ginger, soy sauce, and peanut oil in a medium bowl. I mix everything well so the beef is coated in the marinade.
Next, I heat a large frying pan over high heat. Once it’s hot, I add the beef and cook for about 4 minutes, stirring once, until browned and just cooked through. I then remove the pan from the heat and set the beef aside.
While the beef cooks, I prepare the taco shells according to the packet instructions so they’re crisp and warm.
In a large bowl, I mix together the shredded lettuce, cabbage, carrot, and bean sprouts to create a crunchy, colorful slaw.
To assemble, I fill each taco shell with a generous handful of the vegetable mixture, then top it with the cooked beef. I drizzle over some sweet chilli sauce and finish with sliced spring onion and a wedge of lime on the side for squeezing.
Servings and Timing
This recipe makes 8 tacos and serves 4–6 people. It takes about 15 minutes to prepare and 5 minutes to cook, for a total time of 20 minutes.
Variations
I sometimes swap the beef for chicken, or tofu for a different protein option. For a spicier version, I use hot chilli sauce or add a few slices of fresh red chilli. If I want a lighter meal, I serve the filling in lettuce cups instead of taco shells. I’ve also tried adding crushed peanuts or a drizzle of sriracha mayo on top for extra crunch and flavor.
Storage/Reheating
The cooked beef can be stored in an airtight container in the fridge for up to 2 days. I reheat it in a hot pan for a few minutes before serving. The vegetable mix and taco shells should be stored separately to keep them fresh and crisp. I assemble the tacos just before eating to maintain the best texture.
FAQs
Can I use another cut of beef?
Yes, I sometimes use sirloin or flank steak—they cook quickly and stay tender.
Can I make these vegetarian?
Absolutely. I replace the beef with tofu or tempeh and use soy or hoisin sauce for flavor.
Can I use soft tortillas instead of taco shells?
Yes, soft tortillas work just as well and give a more wrap-style feel.
How can I make it gluten-free?
I use gluten-free soy sauce and gluten-free taco shells or corn tortillas.
Can I make the beef ahead of time?
Yes, I cook the beef in advance and warm it just before serving.
What can I serve with these tacos?
I love pairing them with jasmine rice, Asian slaw, or edamame for a complete meal.
Can I use bottled ginger instead of fresh?
Yes, I use 1 teaspoon of ginger paste or jarred ginger if I’m short on time.
Can I air fry the taco shells?
Yes, I air fry them at 180°C for about 2 minutes until crisp.
Can I add peanuts?
Definitely. Crushed roasted peanuts add a lovely crunch and nutty flavor.
How do I stop the tacos from going soggy?
I make sure the vegetables are well-drained and assemble the tacos just before serving.
Conclusion
I find these Thai-Style Beef Tacos to be the perfect fusion of fresh, spicy, and sweet flavors. The combination of tender beef, crisp veggies, and zesty sauce makes them irresistible, and they’re ready in no time at all. Whether I’m making a quick dinner or entertaining friends, these tacos always bring a fun, vibrant twist to the table.
These Thai-Style Beef Tacos are a fresh, flavorful fusion of Thai-inspired ingredients and classic taco fun. Tender beef is marinated with ginger and soy, paired with crisp vegetables, and drizzled with sweet chilli sauce for a vibrant, zesty dish ready in just 20 minutes.
Ingredients
400 g Beef rump steak, thinly sliced
1 tbsp Fresh ginger, grated
1 tbsp Soy sauce
2 tsp Peanut oil
8 Taco shells
1½ cups Iceberg lettuce, shredded
1 cup Red cabbage, finely shredded
1 Carrot, cut into matchsticks
¾ cup Bean sprouts
½ cup (125 ml) Sweet chilli sauce
1 Spring onion, thinly sliced
Lime wedges, to serve
Instructions
In a medium bowl, combine the sliced beef, grated ginger, soy sauce, and peanut oil. Mix well to coat the beef evenly.
Heat a large frying pan over high heat. Add the beef and cook for about 4 minutes, stirring once, until browned and just cooked through. Remove from heat and set aside.
Meanwhile, prepare the taco shells according to the packet instructions until warm and crisp.
In a large bowl, toss together the shredded lettuce, cabbage, carrot, and bean sprouts to make a crunchy slaw.
To assemble, fill each taco shell with the vegetable mix, top with the cooked beef, drizzle with sweet chilli sauce, and garnish with spring onion slices. Serve with lime wedges for squeezing.
Notes
Swap the beef for chicken, prawns, or tofu for variation.
Add sliced red chilli or hot chilli sauce for extra spice.
Use soft tortillas instead of taco shells for a wrap-style version.
Add crushed peanuts or a drizzle of sriracha mayo for more texture and flavor.
To make gluten-free, use gluten-free soy sauce and taco shells.
