From: Betty Crocker Cookbook "Easy Chinese", Feb. 1995 #101, pg.81
* NOTE: This recipe is one of our family favorites! When Keith & Kendra were growing up, they got to choose whatever they wanted for dinner on their birthday's. Once we tried this recipe, Keith, and sometimes Kendra, chose Chinese Taco's for their birthday feast!
Tomato-Ginger Salsa (see below)
1 pound - lean ground beef
1/4 cup - hoisin sauce
2 Tbsp - water
1 Tbsp - soy sauce
1/8 tsp - ground cayenne pepper
1 Tbsp - water
1 Tbsp - soy sauce
10 - taco shells
1/4 cup - sesame seeds
2 cups - shredded napa cabbage (Chinese cabbage)
1 medium - carrot, shredded
Tomato-Ginger Salsa
1 - large tomato, finely chopped (1 cup)
1 - tablespoon chopped fresh cilantro
1 - teaspoon finely chopped gingerroot
Prepare the Tomato-Ginger Salsa. I usually do this from 12 to 24 hours in advance so the flavors can meld together. Keep refrigerated.
Cook ground beef in skillet, stirring frequently, until brown; drain. Stir in hoisin sauce, water, soy sauce and red pepper. Heat to boiling, stirring constantly. Boil & stir 2 minutes.
Heat oven to 350 degrees. Mix 1 tablespoon water with 1 tablespoon soy sauce. Brush taco shells with mixture; sprinkle with sesame seeds. Place on ungreased cookie sheet & bake for 5 to 7 minutes.
Fill taco shells with beef mixture. Top with cabbage, carrot and salsa. Serve with plum sauce if desired. 10 servings.
No comments:
Post a Comment