Dinner: Asian Beef Tacos
Lunch: Sweet Chilli Beef Rice Bowl
- Eggs
- Sesame
- Gluten
- Soy
- Wheat
- Molluscs
- Peanuts
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Soy
- Walnut
- Wheat
- Sesame
Ingredients
1
Red Onion
1 packet
Garlic Aioli
(Contains: Eggs;)
1 packet
Microwavable Basmati Rice
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
3
Garlic
1 sachet
Crispy Shallots
1 packet
Pea Pods
2 packet
Sweet Chilli Sauce
1 tin
Sweetcorn
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
Oyster Sauce
(Contains: Gluten, Wheat, Molluscs;)
500 g
Beef Mince
1
Baby Cos Lettuce
1 packet
Ginger Paste
1
Lime
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat, Sesame.)
1
Carrot
Cooking Steps
Thinly slice red onion. In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add to pickling liquid. Add enough water to just cover the onion, then set aside. Finely chop garlic. Grate carrot. Shred cos lettuce (see ingredients).
In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook beef mince, breaking up with a spoon, until browned, 4-5 minutes.
Add garlic, ginger paste and sesame seeds to the beef and cook until fragrant, 1 minute. Add oyster sauce, the soy sauce and brown sugar, stirring to combine. Cook until thickened slightly, 1 minute. Remove from heat. Transfer 2 portions of the beef to a bowl and reserve for lunch.
Microwave mini flourtortillas on a plate in 10 second bursts, until warmed through.
Drain pickled onion. Build your tacos by spreading a layer of garlic aioli over the base of each tortilla. Top with a helping of cos lettuce, carrot, Asian beef and pickled onion. Sprinkle with crispy shallots to serve.
When you're ready to pack lunch, drain sweetcorn. Trim sugar snap peas and slice in half. Cut lime in half. To bowl with the reserved beef, add microwavable basmati rice, sweetcorn and snap peas. Stir to combine, then divide between two reusable containers. Top with lime. Pack sweet chilli sauce and crushed peanuts separately. At lunchtime, remove lime from containers. Microwave beef mixture until piping hot, 2-3 minutes. Top with sweet chilli sauce, crushed peanuts and a squeeze of lime to serve. Enjoy!
