It’s a well-known fact that when we combine Japanese flavours in these handheld delights, they go down a treat. With crunchy veggies and an umami-rich sesame mayo to top it off, you’ll be wanting more with every bite!
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
Finely chop the garlic (or use a garlic press). In a medium bowl, combine the garlic, soy sauce (for the beef), honey and 1/2 the sesame oil blend. Add the beef strips, toss to coat and set aside to marinate.
TIP: If you have time, let the beef marinate for at least 15 minutes to enhance the flavour and increase tenderness.
Heat a large frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Add the soy sauce (for the sauce), sugar, rice wine vinegar, mayonnaise and the remaining sesame oil blend. Mix well and set aside.
TIP: The hot sesame seeds might sizzle in the sauce, this adds to the flavour!
Grate the carrot (unpeeled). Thinly slice the pear. In a medium bowl, combine 1/2 the sesame mayo with the shredded red cabbage. Toss to coat.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add 1/2 the beef strips and cook in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate. Add the remaining beef marinade in the last minute of cook time and cook until bubbling.
TIP: Cooking the meat in batches over a high heat keeps it tender. TIP: The beef may char a bit in the pan, this just adds to the flavour!
While the beef is cooking, heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.
Take everything to the table to serve. Fill the tortillas with the dressed red cabbage, grated carrot, pear and beef strips. Drizzle over the remaining beef marinade, sesame mayo and sprinkle with the crispy shallots.