Open-Face Corn & Arugula Tacos with Sunny-Side-Up Eggs
You won’t miss the meat at all in these nourishing vegetarian tacos.
“I came up with this dish after I ate a banh mi sandwich and liked all the prominent flavors. I thought it would be nice to take the same concept and make a taco that’s similar. Seems hard to go wrong when finishing a sandwich with hoisin and sriracha. I like the idea of having a soft, chewy bun and the beef being crisp, sweet and spicy. It turned out to go great together. I hope you enjoy it as well with your friends and family.”
Ingredients
Beef
- 1½ pounds flank steak, cut into ½-inch strips against the grain, then cut into thirds
Marinade
- 2 tablespoons ginger, grated
- 2 tablespoons pineapple juice
- 2 tablespoons soy sauce
- 1 tablespoon garlic chili paste
- 1 teaspoon cornstarch, plus more for dusting
Sauce
- 2 cloves garlic, grated
- 1 tablespoon grated ginger
- ¼ cup pineapple juice
- ¼ cup soy sauce
- 2 tablespoons chicken broth
- 1 tablespoon corn starch
- 1 tablespoon garlic chili paste, or to desired heat
Garnishments
- Cucumber, sliced thin
- Scallions, sliced lengthwise into very thin strips; submerge strips in an ice bath
- Hoisin sauce
- Sriracha
- Carrots, cut into matchsticks.
- Sesame seeds
Buns
- 2 cans Pillsbury buttermilk biscuits
- Flour for dusting
Preparation
Marinade
Mix the marinade ingredients and add beef. Allow to sit for up to an hour.
Sauce
Mix sauce ingredients and set aside.
Buns
“After doing a little research, I found an easy way to make the steamed buns with Pillsbury buttermilk biscuits. These turned out to be really good and save a lot of time over homemade. “
To roll out the buns. Flour counter top, place biscuits on flour and roll to 6-inch rounds; place on parchment paper and set aside.
Cooking
Remove meat from marinade and pat dry. Coat meat lightly with cornstarch. Heat 2 tablespoons grapeseed oil or other high-smoke-point oil in a wok over medium-high heat. Cook in small portions so as to not overcrowd the wok. Crisp beef on each side and remove. Pour sauce into wok and cook to thicken. Return beef to wok and toss with sauce and sesame seeds.
Steam buns for 8 minutes. (Wade uses a bamboo steamer.) Do not flip buns. Serve tacos by topping buns with beef, desired garnishments and extra sauces.
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