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My husband and I are big taco and burrito fans, but we get bored easily, so we are always looking for variations in ingredients and seasonings. This is an easy, fun and delicious way I change up our typical taco flavoring.
What you’ll need:


For sauce:
1/2 cup low sodium soy sauce
1/3 cup of sherry
2 1/2 TBSP. cornstarch
2 TSP. sugar

2 LBS. ground beef
vegetable or olive oil
white or brown rice/ lettuce leaves for cups/tortillas

seasoning For meat:
6 TBSP. chopped, fresh ginger
4 TBSP. chopped garlic
1-2 TSP. red pepper flakes, depending on how spicy you like it
3/4 cup chopped green onion
2 TBSP. sesame oil


First, combine all ingredients in the sauce list and whisk in a large bowl until cornstarch is fully dissolved. Set aside.


Next, place 2 LBS. ground beef in a large bowl and all ingredients in the “seasoning for meat list”. As you mixed these together thoroughly, add about half of the sauce. Once fully mixed, chill in the refrigerator for about 15 minutes.

Last, heat a large wok with vegetable or olive oil and cook meat mixture on high, stirring constantly and adding the rest of the sauce as you go. This should take 15 to 20 minutes- make sure meat has a crumbly consistency and green onion and ginger are very soft.

My husband likes his Szechuan tacos with Asian hot sauce in tortillas with jasmine rice, while I prefer mine over a bit of brown rice in lettuce cups, with some steamed stir fry veggies on the side. It’s a little weird, but it’s super delicious. Seriously.