Korean Beef Tacos with Speedy Pickled Onion

Korean Beef Tacos with Speedy Pickled Onion

Top Rated | Available all July

Monthly Special
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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.


Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 clove


1 packet

beef strips

½ unit

red onion

1 unit


½ head

cos lettuce

1 unit

long red chilli

6 unit

mini flour tortillas

(ContainsGlutenMay be presentSoy)

1 packet

garlic aioli


1 packet

crispy shallots


Not included in your delivery

olive oil

2 tbs

soy sauce

(ContainsGluten, Soy)

1 tbs


¼ cup

vinegar (rice wine or white wine)

¼ cup


1 tsp


3 tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3300 kJ
Fat35.8 g
of which saturates6.9 g
Carbohydrate68.7 g
of which sugars24 g
Protein41.1 g
Sodium2430 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.