Locally Loaded Thai Tacos, Featuring Chengwatana Farm Beef
By: Jenna Brower Von Siebolds | Prairie Bay Grill
Sweet Thai ginger seared Chengwatana ground beef on crispy wonton shells with quick-pickled Barry’s Cherries vegetable slaw, Minne Greens radish sprouts, and Gochujang aioli
INGREDIENTS (Serves 2)
Thai Ginger Beef
1 Pound Chengwatana Ground Beef
Smude’s Sunflower Oil
Barry’s Cherries Quick Pickled Vegetables
+ Crispy Wonton Taco Shells
Thai Ginger Beef:
Fine dice bell peppers and onions
Fine chop scallions
Add to a In a medium mixing bowl: chopped garlic, brown sugar and soy sauce
Add the rest of the ingredients and mix well
Add Smude’s Sunflower Oil to a pan. Note that sunflower oil will heat quickly.
Brown the Chengwatana ground beef.
Once browned, add the Thai ginger sauce to the pan until it reduces around the ground beef.
Barry’s Cherries Quick Pickled Vegetables:
Fine julienne cucumber, jicama, jalapeño and scallion.
Combine into the same medium mixing bowl that you used to mix the Thai ginger sauce (this will compliment the flavor of the beed).
Add vinegar, sugar and salt.
Mix well and let rest for 15 minutes.
Add fresh chopped cilantro and basil.
Do a final mix before plating.
In a separate mixing bowl add mayo, gochujang paste, chopped garlic, and salt.
Stuff Chengwatana Thai ground beef into wonton taco shells.
Spoon a little gochujang aioli on top.
Add a pinch of quick pickled vegetables on top.
Garnish with Minne Green’s China Rose Radish sprouts.
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