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Speedy Korean Beef Tacos

Speedy Korean Beef Tacos

with Quick Pickled Onions & Garlic Aioli

3.5 / 4 Rating
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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.

Preparation Time
30 minutes
Cooking difficulty
Level 1
serving amount
serving amount

1 clove


1 packet

beef strips

½ unit

red onion

1 unit


1 head

cos lettuce

6 unit

mini flour tortillas


1 tub

garlic aioli


1 unit

long red chilli

1 sachet

crispy shallots


Not included in your delivery

2 tbs

soy sauce (or gluten free tamari soy sauce)


1 tbs


(Royal Jelly, Bee Pollen, Propolis)

¼ cup

vinegar (rice wine or white wine)

¼ cup


1 tsp


3 tsp


olive oil

Nutritional Valuesper serving
Nutritional Valuesper serving
Energy (kJ)3460 kJ
Fat38.7 g
of which saturates8 g
Carbohydrate70.3 g
of which sugars25.4 g
Protein43.7 g
Sodium2550 mg
Garlic Press
Medium Bowl
Chopping board
Small Bowl
Medium Non-Stick Pan

Peel and crush the garlic. Place the garlic, beef strips, soy sauce and honey in a medium bowl. Toss to coat the beef and set aside to marinate. TIP: If you have time, marinate the beef for at least 15 minutes to develop the flavour and increase tenderness.


While the beef is marinating, thinly slice the red onion (use suggested amount). TIP: If you have a mandolin, feel free to use it to slice the onion extra thin. In a small bowl, combine the onion,vinegar, water (check the ingredients list for the amount), salt (use suggested amount) and sugar. Stir to coat the onion in the liquid and set aside until just before serving. TIP: If you don't like pickled onion you can cook it all in step 4 with the beef.


While the onion is pickling, grate the carrot (unpeeled). Thinly slice the cos lettuce. Thinly slice the long red chilli (if using). In a second medium bowl, combine the carrot, lettuce and chilli (if using). TIP: Some like it hot but if not, just hold back on the chilli. Season with a pinch of salt and pepper and toss to coat. Set aside.


Heat a drizzle of olive oil in a medium frying pan over a high heat. Once hot, add 1/2 the beef strips and cook for 1-2 minutes, or until browned and cooked through. Set aside on a plate and repeat with the remaining beef strips. TIP: Cooking the meat in batches over a high heat stops it from stewing in the pan and ensures a tender result. TIP: You can cook the red onion with the beef if you like.


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, or until warmed through.

Just before serving, drain the liquid from the pickled onions.


Top the tortillas with the salad, the Korean beef and the quick pickled onions. Add a dollop of garlic aioli and a sprinkle of the crispy shallots.

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