This recipe was inspired by the popular Vietnamese Food Truck – Nom Nom where ingredients are the fusion of Asian and South American origin. It’s a great backyard party kind of food especially with ice-cold lemonade (check out our recipe for Basil-Mint lemonade) or cold-foam-dripping beer. The only thing about this dish is you gotta eat ‘em right away to keep the meat tender, and juicy. So what you wanna do is assemble and pile up all your condiments in the taco shell before the meat gets cooked. Then, bam!!!! Meat is there, wrap it then take a big bite (watch the heartburn). You can also make it more exciting by throwing in some Sriracha, Chili Garlic, or if you are soooo brave and daring, try it with Sambal Oelek (pure chili mix).
1 1/2 lb beef flap meat – Slice thinly and cut into 1 inch strips
1 tablespoon garlic, finely minced
1 tablespoon soy sauce
3 tablespoons fish sauce
4 tablespoons brown sugar
1 teaspoon ground black pepper
½ cup olive oil
1 cucumber, sliced very thinly into matchsticks
1 cilantro bunch, chopped
Pickled daikon and carrots (recipe below)
PREPARATION AND COOKING DIRECTIONS:
1. Whisk together the garlic, fish sauce, soy sauce, brown sugar, pepper, and olive oil in a large bowl. Add the sliced beef and mix well to coat each slice. Add contents in a large Ziploc storage bag and marinade overnight in the refrigerator.
2. Place a wide pan over medium-high heat (You can also use electric griddle or BBQ Grill). Coat pan with olive oil. Add the beef slices in batches, laying them flat in a single layer, taking care not to overcrowd the pan. Grill for 30 seconds to 1 minute and flip each slice, repeating on the other side Remove the beef slices when they are just slightly charred, but not overcooked. Drain off and reserve the juices. Repeat, brushing pan with additional oil when necessary, until all the beef slices are grilled.
3. On one or two (doubled) corn tortillas, add 2 or 3 slices of beef and top it with a desired amount of pickled daikon/carrots, cucumber, and cilantro.
1 cup shredded carrots
1 cup shredded daikon radish
1/4 cup warm water
½ cup rice vinegar
¼ cup distilled vinegar
5 tablespoons sugar, depending on how sweet you want your pickles
1 tablespoon salt
1. Mix warm water, vinegars, sugar and salt until everything is dissolved.
2. Mix carrots and daikon radishes in a tight lid jar or tupperware.
3. Pour liquid mixture into carrot & daikon mixture, cover, and let it marinade at least overnight.
4. Drain off liquid when ready to use.