Thai Tacos with Mango & Cucumber Salsa
and nuoc nam sauteed green beans

Name: Thai Tacos with Mango & Cucumber Salsa
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 1/2 lbs Steak, skirt; 1/2 cup Homemade nuoc nam, ingredients listed separately; 1 bulb Shallots, minced; 1/2 lb Cucumbers, diced; 2 Mango, diced; 1/4 bunch Cilantro, chopped; 2 Tbsp Oil, cooking; 8 Tortillas; 1 1/2 cups Water; 1/2 cup Sugar (you can also sub another type of sweetener, like honey); 4 cloves Garlic, minced; 1/4 cup Fish sauce; 2 to 3 Tbsp Lime juice; to taste Hot sauce, (like Sriracha); 1 lb Green beans / haricot verts, trimmed; 1 Tbsp Oil, cooking; 1/4 cup Homemade nuoc nam (ingredients listed separately); to taste Hot sauce

Active: 35 min Total: 35 min

Original

Nuoc nam (classic Vietnamese dipping sauce) makes another appearance this week, and I want to show you how versatile it is. It's used to add sweetness, savoriness, and tanginess to our proteins, salsa, and to simple green beans. You'll also love our Asian-spin on traditional tacos with a refreshing mango and cucumber salsa. Make sure to marinate your protein overnight for maximum flavor.

Proteins

Beef, non-ground

Cuisines

Asian - Thai

Ingredients

Metric

Servings:

Thai Tacos with Mango & Cucumber Salsa:

Steak, skirt - 1 1/2 lbs
Homemade nuoc nam - 1/2 cup , ingredients listed separately
Shallots - 1 bulb , minced
Cucumbers - 1/2 lb , diced
Mango - 2 , diced
Cilantro - 1/4 bunch , chopped
Oil, cooking - 2 Tbsp
Tortillas - 8

Nuoc Nam:

Water - 1 1/2 cups
Sugar - 1/2 cup (you can also sub another type of sweetener, like honey)
Garlic - 4 cloves , minced
Fish sauce - 1/4 cup
Lime juice - 2 to 3 Tbsp
Hot sauce - to taste , (like Sriracha)

Sauteed Green Beans in Nuoc Nam:

Green beans / haricot verts - 1 lb , trimmed
Oil, cooking - 1 Tbsp
Homemade nuoc nam - 1/4 cup (ingredients listed separately)
Hot sauce - to taste

Prep

Make nuoc nam - Combine water and sweetener into a small saucepan and bring to a boil. Simmer until reduced by about half, ~15 minutes. Mix with remainder of sauce ingredients and season to taste with hot sauce. (Can be done up to 5 days ahead)
Steak - Tenderize with a fork and then combine with 1/2 cup (118 ml) of nuoc nam in a baking pan or a Ziploc bag. Marinate for up to 30 minutes and ideally overnight. (Can be done up to 1 day ahead)
Shallots / Cucumbers / Mango / Cilantro - Prep as directed. Toss with 1/4 cup (59 ml) of nuoc nam and some salt. Cover and refrigerate if not using right away.
Green beans - Trim off ends (give your kids a pair of scissors and get them trimming!).

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Make

Try to take steak out of fridge ~30 minutes before cooking for most-even results. Heat a grill pan over medium heat. Brush with cooking oil and then add steak to heated pan. Sear for about 3 to 4 minutes each side. Set aside and let rest for about 5 to 10 minutes.
After proteins are cooked, heat a saute pan or skillet over medium-high heat. Add cooking oil and then beans to heated oil. Saute for about 1 minute and then add nuoc nam. Saute until your desired crunchiness level (I like mine extra crunchy, so another 2 minutes is all I do). Remember the green beans will keep on cooking ('carryover cooking') after you take them off the heat too! Season to taste with salt, pepper, or hot sauce.
Heat up tortillas according to package instructions.
Slice steak into smaller pieces or longer slices. For longer slices, remember to slice against the grain.
Let everyone assemble their own tacos with steak and cucumber and mango salsa. Enjoy with your tasty green beans!

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