Japanese Beef Tacos

Name: Japanese Beef Tacos with Quick Pickled Cucumber
Total time: 20 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; 1 unit cucumber; 2 tbs vinegar (white wine or rice wine); 1 tsp sugar; 1 tsp salt; 1 knob ginger; 1 clove garlic; 2 tbs soy sauce; 1 tbs honey; 1 packet beef strips; 1 sachet mixed sesame seeds; 6 unit mini flour tortillas; 1 tub Japanese dressing; 1 bag slaw mix; 1 packet garlic aioli

with Quick Pickled Cucumber

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Tender beef strips get an aromatic boost in these speedy tacos inspired by Japanese flavours. With a crisp slaw, nutty sesame seeds and lightly pickled cucumber to bring it all together, these are a fusion of some of the tastiest flavours around!

Allergens:

Gluten

•Soy

•Sesame

•Wheat

•Eggs

The quantities provided above are averages only.

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.

Preparation Time20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 unit

cucumber

1 knob

ginger

1 clove

garlic

1 packet

beef strips

1 sachet

mixed sesame seeds

(Contains: Sesame; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

6 unit

mini flour tortillas

(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)

1 tub

Japanese dressing

(Contains: Sesame, Soy;)

1 bag

slaw mix

1 packet

garlic aioli

(Contains: Eggs;)

Not included in your delivery

olive oil

2 tbs

vinegar (white wine or rice wine)

1 tsp

sugar

1 tsp

salt

2 tbs

soy sauce

(Contains: Gluten, Soy;)

1 tbs

honey

Nutritional Values

per serving

Energy (kJ)0 kJ

Calories3340 kcal

Fat41 g

of which saturates5.9 g

Carbohydrate60.2 g

of which sugars18.3 g

Dietary Fibre0 g

Protein41.7 g

Cholesterol0 mg

Sodium2600 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

Thinly slice the cucumber into batons. In a medium bowl, combine the vinegar, sugar and salt. Stir to dissolve and add the cucumber. Toss to coat, then set aside, tossing every few minutes to coat in the pickling liquid.

TIP: Slicing the cucumber very thinly helps it pickle faster!

Finely grate the ginger and garlic (or use a garlic press). In a medium bowl, combine the ginger, garlic, soy sauce and honey. Add the beef strips and toss to coat.

Heat a large frying pan over a medium-high heat. Add the mixed sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl.

Return the pan to a high heat with a drizzle of olive oil. Add 1/2 the beef strips, shaking off any excess marinade, and cook, tossing, until browned, 1-2 minutes. Transfer to a plate. Repeat with the remaining beef strips.

TIP: Cooking the beef without any excess marinade helps keep it tender without stewing the meat.

Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warm. In a medium bowl, combine the Japanese dressing with a drizzle of olive oil. Add the slaw mix and the toasted sesame seeds and toss to coat.