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Korean Recipes
Korean Beef Tacos

Korean Beef Tacos

with Speedy Pickled Onion

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3.5 / 4 Ratingout of 10281 ratings
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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.

Allergens:GlutenSoyaEggMilk
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 clove

garlic

1 packet

beef strips

½ unit

red onion

1 unit

carrot

1 bag

cos lettuce

6 unit

mini flour tortillas

(ContainsGluten)

1 tub

garlic aioli

(ContainsEgg, MilkMay be presentTree Nuts)

1 unit

long red chilli

1 packet

crispy shallots

(ContainsGluten)

Not included in your delivery

2 tbs

soy sauce

(ContainsGluten, Soya)

1 tbs

honey

¼ cup

vinegar (rice wine or white wine)

¼ cup

water

1 tsp

salt

3 tsp

sugar

tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3200 kJ
Fat32.4 g
of which saturates7.1 g
Carbohydrate71.2 g
of which sugars26.2 g
Protein41.2 g
Sodium2450 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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MARINATE THE BEEF
MARINATE THE BEEF
1

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.

PICKLE THE ONION
PICKLE THE ONION
2

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.

PREP THE SALAD
PREP THE SALAD
3

While the onion is pickling, grate the carrot (unpeeled). Shred the cos lettuce. 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.

COOK THE KOREAN BEEF
COOK THE KOREAN BEEF
4

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 beef in batches over a high heat keeps it tender. TIP: You can cook the red onion with the beef if you prefer.

WARM THE TORTILLAS
WARM THE TORTILLAS
5

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.

SERVE UP
SERVE UP
6

Drain the liquid from 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.