This East-meets-West dish applies the seasonings of Korean cuisine—tamari, sesame oil, garlic, and ginger—to Mexican tacos, plus a hint of beer. Serve with rice and kimchi on the side.
Adapted from Todd Sweet of The Portsmouth Brewery.
1 cup tamari sauce
½ cup Smuttynose Old Brown Dog Ale
2 tablespoons sesame oil
¼ cup sugar
3 cloves garlic, chopped
1 shallot, chopped
1 pear, peeled, cored, and chopped
1 thumb-sized piece of ginger, peeled and chopped
1½ pounds beef (such as sirloin tips), thinly sliced
1 tablespoon vegetable oil
½ cup julienned daikon radish, or to taste
½ cup julienned cucumber, or to taste
1 cup shredded green leaf lettuce
1 avocado, halved and thinly sliced
Sriracha chili paste
1. In a blender, combine the tamari sauce, beer, sesame oil, sugar, garlic, shallot, pear, and ginger; puree until well blended. Place the beef in a bowl and pour this marinade on top, stirring to distribute and coat all the meat with the marinade. Cover and refrigerate. Marinate for at least 1 hour, preferably overnight.
2. When ready to prepare the tacos, heat the vegetable oil in a large skillet over medium-high heat. Add the marinated beef and sauté until it begins to brown. Turn the meat and cook for another minute.
3. Trim 1½ inches off of either end of each wrap or tortilla, then cut on 4 plates.
4. Assemble the tacos. Layer each wrap with daikon radish, cucumber, lettuce, avocado, and beef and top with a dab of Sriracha.
Makes 4 servings