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Asian Recipes
Asian Beef Tacos for Dinner

Asian Beef Tacos for Dinner

with a Sweet Chilli Beef Rice Bowl for Lunch

dinner to lunch
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Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new twist on the recipe to create something different for lunch the next day! Whip up an easy taco dinner of ginger-sesame beef and pickled onion, plus a satisfying beef rice bowl with sweet chilli and peanuts for lunch the next day. Extra delicious!

The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 2780kJ Energy, 27g Fat, 6.5g Saturated Fat, 65g Carbohydrate, 20.9g Sugars, 40.4g Protein, 1310mg Sodium.

Allergens:SesameGlutenMolluscsSoyEggPeanuts

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit

red onion

3 clove

garlic

1 knob

ginger

1 unit

carrot

½ head

cos lettuce

1 packet

beef mince

1 sachet

sesame seeds

(ContainsSesame)

1 tub

oyster sauce

(ContainsGluten, MolluscsMay be presentCrustacea)

6 unit

mini flour tortillas

(ContainsGlutenMay be presentSoy)

1 packet

garlic aioli

(ContainsEgg)

1 packet

crispy shallots

(ContainsGluten)

1 tin

sweetcorn

1 bag

sugar snap peas

1 unit

lime

1 packet

microwavable basmati rice

(May be presentGluten)

2 tub

sweet chilli sauce

2 packet

crushed peanuts

(ContainsPeanutsMay be presentSoy, Gluten, Tree Nuts, Milk, Sesame)

Not included in your delivery

tbs

olive oil

¼ cup

rice wine vinegar (for the onion)

2 tsp

soy sauce

(ContainsGluten, Soy)

1 tbs

brown sugar

2 tsp

rice wine vinegar (for the beef)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3680 kJ
Fat42.1 g
of which saturates9.7 g
Carbohydrate70.9 g
of which sugars23.2 g
Protein48.6 g
Sodium2680 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar (for the onion) and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid. Add enough water to cover the onion, then stir to coat. Set aside until just before serving time. Finely chop the garlic (or use a garlic press). Grate the ginger. Grate the carrot (unpeeled). Shred the cos lettuce (see ingredients list).

2

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the beef mince and cook, breaking up with a spoon, until browned, 4-5 minutes.

3

Add the garlic, ginger and sesame seeds to the beef mince and cook until fragrant, 1 minute. Add the oyster sauce, soy sauce, brown sugar and rice wine vinegar (for the beef) and stir to combine. Cook until thickened slightly, 1 minute. Reserve 1 cup of the beef for lunch.

4

Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.

5

Drain the pickled onion. Take everything to the table to serve. Build your tacos by spreading a layer of garlic aioli over a tortilla. Top with a helping of cos lettuce, carrot and beef. Top with pickled onion and sprinkle with crispy shallots.

6

When it's time to make your lunch, drain the sweetcorn. Trim and halve the sugar snap peas. Halve the lime. Add the microwavable basmati rice, sweetcorn and sugar snap peas to the reserved beef. Stir to combine, then divide between two reusable containers and top with the lime. Pack the sweet chilli sauce and crushed peanuts separately. At lunchtime, remove the lime and microwave the beef rice bowl until piping hot, 2-3 minutes. Top with sweet chilli sauce, crushed peanuts and a squeeze of lime juice.