Vietnamese Shaking Beef Tacos

Preheat the oven to 375°F. Peel and mince or grate the garlic. Halve the lime and cut half into wedges. Peel and slice the onion. Trim, deseed, and slice the bell pepper into strips. Chop the scallions into 2 inch pieces. Thinly slice the lettuce

Add the minced garlic, sherry wine, tamari, sugar, and ¼ tsp Chinese five spice to a medium bowl. Whisk the shaking beef sauce to dissolve the sugar. In a separate small bowl, combine the juice of half the lime, sweet chile sauce, 1 tbsp water, and a pinch of salt. Stir the nuoc cham sauce.

Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the seitan and cook, tossing frequently, until crispy in places, about 5 to 7 minutes.

Add the sliced onion, sliced bell pepper, and shaking beef sauce to the skillet with the seitan. Toss to evenly coat, and cook until the sauce reduces and becomes sticky, about 3 to 5 minutes. Add the chopped scallion, toss, and remove from heat.

Wrap the whole wheat tortillas in foil and warm in the oven, about 5 to 6 minutes. Lay the warmed tortillas on a clean work surface and divide the sliced lettuce and Vietnamese shaking beef between them. Serve with the nuoc cham and remaining lime wedges. Enjoy!