Korean Style Beef Tacos

a) Halve the peppers and discard the cores and seeds. Slice into thin strips.
b) Peel and grate the garlic (or use a garlic press).

a) Heat a drizzle of oil in a frying pan on medium-high heat.
b) When the oil is hot, add the beef mince and cook until browned, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw mince.
c) Use a spoon to break if up as it cooks, then drain and discard any excess fat. Season with salt and pepper.
d) Stir the peppers and remaining red onion into the mince and continue cooking until softened, 4-5 mins.

a) Preheat your oven to 200°C.
b) Meanwhile, mix half the sriracha with the mayonnaise (see ingredients for amount) in a small bowl (add less sriracha if youdon't like heat).

a) When the onions and peppers are softened and the beef is cooked through, add the garlic and ginger puree to the pan. IMPORTANT: The mince is cooked when no longer pink in the middle.
b) Stir and cook until fragrant, 1 min.
c) Stir in the soy sauce, ketjap manis, sugar for the sauce (see ingredients for amount) and remaining sriracha. Bring to a bubble and remove from the heat.
d) Meanwhile, pop the tortillas onto a baking tray and into your oven to warm through, 2-3 mins.