The meat: 1 kg rump steak
½ C dark soya sauce, ½ C rice vinegar, ½ C canola oil, ¼ C brown sugar, 3 Tbsp sesame oil , 2 Tbsp honey, 1 Tbsp Chinese five spice , 1 tsp ginger, finely chopped, 1 tsp garlic, finely chopped, 1 tsp green chilli, finely chopped, 1 small handful coriander, finely chopped, 2 whole spring onions, chopped, Juice of 1 lime.
1 pack Santa Anna’s tacos (from Wellness Warehouse), 1 bag sliced red pickled onions (from Woolworths), 1 small red cabbage, sliced, A small handful of bean sprouts, 2 spring onions, chopped, 1 red or orange pepper, deseeded and sliced, 2 red chillies, sliced, 1 avo, diced, Sesame seeds.
When we’re on the road, one of our favourite campfire foods has got to be tacos. These little guys are packed with punchy Asian flavours that pair perfectly with the crisp and malty flavours of a CBC Pale Ale.
Sriracha or Tabasco sauce
Start by mixing all the ingredients for the marinade in a large plastic container until combined. Then place the meat in the marinade and give it a good coating. Place a lid on the container and leave it in the fridge to marinate for a few hours – overnight is even better.
Remove the meat container from the fridge and allow it to come to room temperature. Remove the steak from the marinade then pour the marinade into a small sauce pot and set aside. Braai the steak over very hot coals for about 2-3 minutes a side for rare, or cook to your liking. Remove the steak from the fire and let it rest for at least 5 minutes. While the steak is resting, heat your marinade to a boil and simmer for 5 minutes.
Cut the steak into thin strips then lightly season it with salt and pepper. Heat a few tacos in a frying pan to warm. Now you’re ready to build your tacos. Build a layer of veggies in any order that works for you then add the steak. Drizzle some warm marinade over the steak then top with avo, and sprinkle with sesame seeds. Dive in, smash it, and then wash it all down with a Cape Brewing Company Pale Ale.
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