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.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
sesame seeds(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)
oyster sauce(ContainsGluten, Molluscs)
mini flour tortillas(ContainsGluten, SoyMay be present Milk, Soy)
sugar snap peas
microwavable basmati rice
sweet chilli sauce
crushed peanuts(ContainsPeanutsMay be present Tree Nuts, Gluten, Milk, Soy, Sesame)
rice wine vinegar (for the onion)
soy sauce(ContainsGluten, Soy)
brown sugar(May be present Tree Nuts, Gluten, Milk, Peanuts, Soy, Sesame)
rice wine vinegar (for the beef)
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).
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.
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.
Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.
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.
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.