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Asian Beef Tacos

Holiday 2012
201206035.jpg
food and drink

BY: Emily Richards

Beef short ribs simmer away in a flavourful soy sauce to create a tender and juicy meat filling for these tacos. A simple garnish is all that is needed to serve them up in whichever tortilla shell you choose.

1 cup (250 mL) soy sauce
½ cup (125 mL) water
½ cup (125 mL) packed brown sugar
2 tbsp (30 mL) each sesame oil and rice vinegar
2 large cloves garlic, minced
1 shallot, minced
4 lbs (2 kg) braising beef short ribs
1 pkg (297 g) medium, soft tortillas
½ cup (125 mL) julienned cucumber
½ cup (125 mL) shredded napa cabbage
2 green onions, thinly sliced on the bias
1 tsp (5 mL) sesame seeds
Sriracha hot sauce (optional)
Lime wedges (optional)

1 Whisk together soy sauce, water, sugar, sesame oil, rice vinegar, garlic and shallot in large shallow pot or Dutch oven. Place short ribs into sauce and bring to boil over high heat. Turn ribs to coat with sauce.

2 Reduce heat to low, cover and simmer, turning ribs occasionally, for about 2 hours, or until beef is very tender. Remove from heat and let cool slightly before removing the meat from the bones. Thinly slice or shred meat and discard bones. Place meat in a large bowl. Drizzle with enough of the sauce to moisten.

3 Divide beef mixture among tortillas and top with cucumber, cabbage, onions and sesame seeds. Drizzle with hot sauce and serve with lime wedges, if desired.

Makes 12 soft tacos

What to Serve

LCBO#:484972
$3.50  
201206035.jpg
food and drink

Asian Beef Tacos

Holiday 2012

BY: Emily Richards

Beef short ribs simmer away in a flavourful soy sauce to create a tender and juicy meat filling for these tacos. A simple garnish is all that is needed to serve them up in whichever tortilla shell you choose.

1 cup (250 mL) soy sauce
½ cup (125 mL) water
½ cup (125 mL) packed brown sugar
2 tbsp (30 mL) each sesame oil and rice vinegar
2 large cloves garlic, minced
1 shallot, minced
4 lbs (2 kg) braising beef short ribs
1 pkg (297 g) medium, soft tortillas
½ cup (125 mL) julienned cucumber
½ cup (125 mL) shredded napa cabbage
2 green onions, thinly sliced on the bias
1 tsp (5 mL) sesame seeds
Sriracha hot sauce (optional)
Lime wedges (optional)

1 Whisk together soy sauce, water, sugar, sesame oil, rice vinegar, garlic and shallot in large shallow pot or Dutch oven. Place short ribs into sauce and bring to boil over high heat. Turn ribs to coat with sauce.

2 Reduce heat to low, cover and simmer, turning ribs occasionally, for about 2 hours, or until beef is very tender. Remove from heat and let cool slightly before removing the meat from the bones. Thinly slice or shred meat and discard bones. Place meat in a large bowl. Drizzle with enough of the sauce to moisten.

3 Divide beef mixture among tortillas and top with cucumber, cabbage, onions and sesame seeds. Drizzle with hot sauce and serve with lime wedges, if desired.

Makes 12 soft tacos

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