Description
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.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Thai Fusion
Nutrition
- Serving Size: 2 tacos
- Calories: 360
- Sugar: 14 g
- Sodium: 540 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 55 mg
