.gif)
Korean Beef Tacos with Speedy Pickled Onion
Top Rated | Available all July
Mexican Korean fusion? Yeah, that’s right, tonight we’re getting trendy on you. Don’t worry though, after you’ve tried our easy pickle on this colourful taco, you’ll be glad we did.
Always refer to the product label for the most accurate ingredient and allergen information.
1 clove
garlic
1 packet
beef strips
½ unit
red onion
1 unit
carrot
½ head
cos lettuce
1 unit
long red chilli
6 unit
mini flour tortillas
(ContainsGlutenMay be presentSoy)1 packet
garlic aioli
(ContainsEgg)1 packet
crispy shallots
(ContainsGluten)Not included in your delivery
olive oil
2 tbs
soy sauce
(ContainsGluten, Soy)1 tbs
honey
¼ cup
vinegar (rice wine or white wine)
¼ cup
water
1 tsp
salt
3 tsp
sugar
.gif)
Finely chop the garlic (or use a garlic press). In a medium bowl, combine the garlic, soy sauce and honey. 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.
While the beef is marinating, thinly slice the red onion (see ingredients list). In a small bowl, combine the vinegar, water, the salt and sugar. Scrunch the onion in your hands, then add to the pickling liquid and stir to coat. Set aside until just before serving.
TIP: If you don't like pickled onion, skip this step and cook the onion in step 4 with the beef.
While the onion is pickling, grate the carrot (unpeeled). Shred the cos lettuce (see ingredients list). Thinly slice the long red chilli (if using). In a second medium bowl, combine the carrot, lettuce and chilli (if using). Season with a pinch of salt and pepper and toss to coat. Set aside.
In a medium frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add 1/2 the beef strips and cook, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate and repeat with the remaining beef strips.
TIP: Cooking the meat in batches over a high heat keeps it tender.
TIP: You can cook the sliced red onion with the beef if you prefer.
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. Just before serving, drain the pickled onion.
Take everything to the table to serve. Top the tortillas with the salad, Korean beef and quick pickled onion. Add a dollop of garlic aioli and sprinkle with the crispy shallots.