Asian Beef Short Rib Tacos with Stir Fried Vegetables

Words: Illanique Van Aswegen

Asian Beef Short Rib Tacos with Stir Fried VegetablesRib and Stir-fried Vegetables

We love the fusion flavours of this dish – Asian meets Latin American in a burst of delicious flavour and texture.

Serves: 4
Difficulty: easy
Preparation time: 25 minutes
Cooking time: 3 hours 20 minutes

Short Rib

⅓ C (80 ml) hoisin sauce
¼ C (60 ml) oyster sauce
½ (100g) onion, chopped
3 Tbsp (45 ml) soy sauce
1 Tbsp (15 ml) brown sugar
4 tsp (20 ml) Chinese 5-spice
1 (4 g) Thai green chilli
3 garlic cloves
5 cm (15 g) piece ginger, peeled and chopped
4 C (1L) beef stock, warm
1 cinnamon stick
3 star anise
1 Tbsp (15 ml) olive oil
1,2 kg beef short rib

Vegetables

1 tsp (5 ml) sesame oil
1 x 500 g Findus Wok Chinese
2 Tbsp (30 ml) sweet chilli sauce
1 tsp (5 ml) black sesame seeds

Tacos

8 medium-sized tortilla wraps

To Serve

1 C (250 ml) sour cream
2 tsp (10 ml) miso paste
2 Tbsp (30 ml) coriander, finely chopped
2 (500g) avocados, chopped

Method

Asian Beef Short Rib Tacos

Preheat the oven to 180 °C. Combine the hoisin sauce, oyster sauce, onion, soy sauce, sugar, Chinese 5-spice, chilli, garlic and ginger in a food processor. Blend until fine. Stir in the stock, cinnamon stick and star anise and set aside.

Heat an ovenproof casserole pot over medium heat. Add the olive oil and brown the meat for 4 minutes on each side. Pour in the prepared sauce mixture and cover with a lid. Braise in the oven for 2½ -3 hours until fork tender. Once cooked, remove the star anise and cinnamon stick. Flake the meat into bite-size pieces and mix it in with the sauce that it was cooked in. Add a bit of boiling water to thin out the sauce if needed.

Vegetables

Heat a large pan or wok over high heat. Add the oil and vegetables and fry for 3 minutes. Stir in the sweet chilli sauce and sesame seeds and fry for 1 minute.

Tacos

Heat a griddle pan over high heat until smoking hot. Char each wrap for 15 seconds on each side.

To Serve

Combine the sour cream with the miso paste and coriander and whisk until smooth.
To assemble the tacos, layer the shredded meat, vegetables, avocado and sour cream sauce in the grilled tortillas and serve with lime wedges.
Tip: The soft tacos can also be replaced with hard shell corn tacos that can be found in the Mexican aisle of most supermarkets.

Recipe, Photography and styling by Illanique van Aswegen

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