• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Quarter lime. Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons.

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add scallion whites, garlic, 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. • Stir in stock concentrate, hoisin, 1/4 cup water (1⁄3 cup for 4), and a squeeze of lime juice. Cook, stirring, until sauce has thickened, 1-2 minutes more.

• In a medium bowl, combine cabbage, cucumber, and half the scallion greens with sesame dressing. Set aside. • In a small bowl, combine mayonnaise with Sriracha to taste.

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates and fill with beef filling, sesame slaw, and as much Sriracha mayo as you like. Garnish with peanuts and remaining scallion greens. Serve with remaining lime wedges on the side. Ground Beef is fully cooked when internal temperature reaches 160°.