Spicy Hoisin Beef Tacos

10 oz. ground beef 

2 T. Hoisin sauce 

4 oz. shredded red cabbage 

2 T. mayonaise 

1/2 oz. chopped peanuts 

beef stock (or water) 

1 persian cucumber 

2 scallions 

1 tsp. sriracha Sesame dressing (sesame oil, carrier oil like olive oil or canola, soy sauce, vinegar, salt and pepper) 

6 flour tortillas 

 1. Trim and thinly slice scallions, separating whites from greens. Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. 

 2. Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add scallion whites and beef; cook, breaking up meat into pieces, until browned and cooked through, 3-4 minutes. Season with salt and pepper. TIP: If there’s excess grease in your pan, carefully pour it out. 

 3. Stir in stock concentrate, hoisin, and ¼ cup water (1/3 cup for 4). Cook, stirring, until sauce has thickened, 1-2 minutes more. 

 4. In a medium bowl, combine cabbage, cucumber, and half the scallion greens with sesame dressing. Set aside. 

 5. In a small bowl, combine mayonnaise with Sriracha to taste 6. Heat tortillas fill with beef filling, sesame slaw, and as much Sriracha mayo as you like. Garnish with peanuts and remaining scallion greens and serve.