Evidently, I’ve got the “Asian flavors” bug this month, because when I needed a quick set of seasonings for some ground beef to put in taco shells, I ended up with the following Asian Taco recipe:
1 lb. ground beef
2 stalks celery, chopped
1/2 red pepper, chopped
20 (approx.) baby carrots, chopped
1/2 (approx.) 18 oz. jar of creamy peanut butter
1/2 bottle of House of Tsang Saigon Sizzle Stir-Fry Sauce (we’ve had this bottle since we lived in Michigan, so I don’t know if it’s available in Iowa, but any spicy stir-fry sauce in a bottle would work)
4 Tbsp. Worcestershire sauce
4 Tbsp. Sesame oil
1/2 cup water
Brown ground beef, stirring into crumbles. Stir in celery, red pepper, and baby carrots. Add in peanut butter, stirring until it is evenly distributed. Add in all liquids, stirring until well-mixed. Spoon into soft taco shells. Enjoy!
As for my experiences with this recipe, neither of my children would eat it. My husband and I both liked it–for the most part. He found it entirely too peanut buttery, I would have liked a little less peanut butter, and we both thought it was too thick. I plan on trying this recipe again in the future, with some minor changes. Once I figure out how I want to change it. Obviously a little less peanut butter, but I have yet to figure out what to do in order to thin it out.
To my readers: How would you thin it out while maintaining the flavors?