One-Pan Banh-Mi-Style Beef Tacos

🥘 Ingredients

• cilantro
  1/2 bunch
• cooking oil
• cucumber
• flour tortillas
  12
• ground beef
  20 oz
• lime
• mayonnaise
  4 tbsp
• pepper
• rice
• rice vinegar (you'll use the rest later)
• salt
• shredded carrots
  8 oz
• sriracha
  2 tsp
• sugar
  1 tsp
• sweet soy glaze
  8 tablespread
• water
  1 tsp

1. 

   1

   Wash and dry all produce. Halve the lime . Trim and halve the cucumber lengthwise, then slice thinly crosswise into half-moons. Finely chop the cilantro .

   lime, cucumber, cilantro: 1/2 bunch
2. 

   2

   In a small bowl, combine the remaining half of the rice vinegar , juice from the remaining half of the lime , 1/2 tsp sugar , and a pinch of salt . Stir in the cucumber . Set aside to quick-pickle.

   rice vinegar (you'll use the rest later), lime, sugar: 1 tsp, salt, cucumber
3. 

   3

   Heat a drizzle of cooking oil in a large, preferably nonstick skillet over medium-high heat. Add shredded carrots and cook, stirring bowls need carrots tender, about 1 minute. Season with salt and pepper . Turn off heat; transfer to a plate.

   cooking oil, shredded carrots: 8 oz, salt, pepper
4. 

   4

   Heat the same skillet in the pan with a drizzle more of cooking oil over medium-high heat. Add ground beef and season with a pinch of salt and pepper . Cook, breaking up the beef into small pieces, until browned and cooked through, 4-6 minutes. Stir in the sweet soy glaze and remaining rice vinegar. Bring to a simmer, then immediately turn off the heat. Taste the dressing and season with salt and pepper .

   cooking oil, ground beef: 20 oz, salt, pepper, sweet soy glaze: 8 tablespread, rice, salt, pepper
5. 

   5

   *Ground beef is fully cooked when it reaches an internal temperature of 160°F.
6. 

   6

   In a second small bowl, combine the mayonnaise with sriracha to taste. Season with salt . Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency.

   mayonnaise: 4 tbsp, sriracha: 2 tsp, salt, water: 1 tsp
7. 7

   Wrap the flour tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. Divide the tortillas between bowls and fill with the saucy beef, shredded carrots, pickled cucumber (drain well now? Aw), and ancho last; fill with other. Drizzle with the sriracha mayonnaise. Cut the remaining lime into wedges and serve on the side.

   flour tortillas: 12, lime