Make This Tonight - Asian Beef Tacos Topped With Pickled Cucumber & Red Cabbage Slaw

This recipe is so-ooo good, and puts a new twist on the same old - same old taco dinner.   I've made this recipe so many times now - lately whenever I ask Noah for a request this is it!  If your going to make this recipe you may just want to make a double batch.  They will go quickly!

Asian Beef Taco's

1 lb. ground round

2 T. toasted sesame oil

2 cloves garlic, minced

1/4 c. reduced sodium soy sauce

3 T. packed brown sugar

3 T. rice vinegar

1 T. water

1/4 t. crushed red pepper

queso fresco cheese

white or yellow corn tortillas or brown rice

In a large skillet brown ground round. Drain fat and set aside.

Add sesame oil to skillet.  Add garlic and cook 30 seconds or so until the garlic is slightly browned.  Stir in soy sauce, brown sugar, rice vinegar, water, and crushed red pepper.  Bring this mixture to a boil - reduce heat - simmer, uncovered, 5 minutes.  Stir occasionally.

Return beef to the skillet and heat through.

Quick Pickled Cucumber & Red Cabbage Slaw

In a medium bowl whisk together:

 1/4 c. vinegar

1 T. sugar

1/4 t. salt

Add:

1 cup very thinly sliced cucumber

1 cup shredded or very thinly sliced red cabbage

Let this mixture stand for 15 minutes to 6 hours

To serve spoon beef onto tortillas.  using a slotted spoon top with the slaw and some queso fresco cheese.  I think this would also be good over brown rice - not to mention I sometimes just eat it on it's own - just meat-slaw-cheese.

t = teaspoon

T = tablespoon

c = cup

This recipe is adapted from Better Homes and Garden Magazine - I reduced the salt and sugar in the slaw and added the queso fresco cheese.

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