Rachel Khoo: Taco Belle

I am a big fan of spice. It’s not only the intense heat of chilli flakes or a sprinkling of cayenne that gets my taste buds going, but also the deep warmth of cumin and ginger. One of the best meals I’ve had in London recently was at the modern Chinese Restaurant A Wong in Victoria. The restaurant is no great secret, since word of chef Andrew Wong’s beautiful interpretations of regional Chinese cuisine has rapidly made it an essential visit for any self-respecting foodie. These beef tacos are inspired by one of Mr Wong’s heavily cumin- and chilli-seasoned lamb dishes, slightly bastardised with a taco twist.

Szechuan-style spicy cumin beef tacos

Serves 2

1 clove of garlic, peeled and finely minced

1 tsp soy sauce

1 tsp honey

1 tbsp ground cumin

1-2 tsp chilli flakes (2 tsp being super-spicy)

1 tsp ground ginger

1 tbsp rapeseed or sunflower oil plus 2 tbsp for frying

175g rump steak, very thinly sliced

2 red onions, peeled and thinly sliced

¼ Savoy cabbage head

4-6 hard-shell tacos

4-6 tbsp Greek yoghurt

1 tbsp toasted sesame seeds

In a bowl, mix together the minced garlic, soy sauce, honey, spices and 1 tbsp of the oil. Massage the marinade into the thinly sliced steak. Cover with cling film and leave to marinate in the fridge for at least 30 minutes, or preferably overnight. Remove from the fridge 30 minutes before cooking.

Heat 1 tbsp of the oil in a large non-stick pan until very hot. Add the red onions and season with sea salt. Fry for about 5 minutes, or until crispy. Set aside. Heat another tbsp of the oil until hot. Throw in the beef along with the marinade and fry for around 2 minutes, tossing after 1 minute, and cook until slightly caramelised. Thinly slice the cabbage just before serving.

Serve the tacos on a tray or platter with the cabbage, onions and yoghurt on the side. To assemble, add some cabbage and onions to the taco shells, follow with the spicy beef and scatter the sesame seeds over the top. Finish with some cooling yoghurt. Eat immediately.