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Japanese Beef Tacos

Japanese Beef Tacos

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:GlutenSoySesameEgg

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 unit

cucumber

1 knob

ginger

1 clove

garlic

1 packet

beef strips

1 sachet

mixed sesame seeds

(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)

6 unit

mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

1 tub

Japanese dressing

(ContainsSoy, Sesame)

1 bag

slaw mix

1 packet

garlic aioli

(ContainsEgg)

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

(ContainsGluten, Soy)

1 tbs

honey

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3340 kJ
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
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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!

2

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.

3

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.

4

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.

5

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.

6

Bring everything to the table to serve. Spread the tortillas with the garlic aioli and fill with the Japanese slaw, beef strips and pickled cucumber.