Korean Beef Tacos

Name: Korean Beef Tacos with Speedy Pickled Onion
Total time: 25 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 clove garlic; 2 tbs soy sauce; 1 tbs honey; 1 packet beef strips; ½ red onion; 1 tsp salt; 3 tsp sugar; 1 carrot; ½ head cos lettuce; 1 long red chilli (optional); 6 mini flour tortillas; 1 packet mayonnaise; 1 packet crispy shallots; ¼ cup vinegar (white wine or rice wine)

with Speedy Pickled Onion

Get up to $200 off!

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:

Gluten

•Soy

•Wheat

•Eggs

The quantities provided above are averages only.

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 clove

garlic

1 packet

beef strips

red onion

carrot

½ head

cos lettuce

long red chilli (optional)

mini flour tortillas

(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)

1 packet

mayonnaise

(Contains: Eggs;)

1 packet

crispy shallots

Not included in your delivery

olive oil

2 tbs

soy sauce

(Contains: Gluten, Soy;)

1 tbs

honey

1 tsp

salt

3 tsp

sugar

¼ cup

vinegar (white wine or rice wine)

Nutritional Values

per serving

Energy (kJ)2983 kJ

Fat27 g

of which saturates3.4 g

Carbohydrate62.3 g

of which sugars22.3 g

Protein48.3 g

Sodium2232 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

• Finely chop garlic. • In a medium bowl, combine garlic, soy sauce and honey. • Add beef strips, toss to coat and set aside. • Meanwhile, thinly slice red onion (see ingredients). • In a small bowl, combine vinegar, the salt and sugar. • Scrunch onion in your hands, then add to the pickling liquid. • Add just enough water to cover the onion and set aside until serving.

TIP: If you don't like pickled onion, skip this step and cook the onion in step 3 with the beef.

• Grate carrot. • Shred cos lettuce (see ingredients). • Thinly slice long red chilli (if using). In a second medium bowl, combine carrot, lettuce and chilli. • Season with salt and pepper and toss to coat. Set aside.

• In a large frying pan, heat a drizzle of olive oil over a high heat. • When the oil is hot, cook beef strips, in batches, tossing, until browned and cooked through, 1-2 minutes. • Microwave mini flour tortillas on a plate for 10 second bursts, until warmed through.

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

• Drain the pickled onion. Take everything to the table to serve. • Top the tortillas with the salad, Korean beef and quick pickled onion. • Top with mayonnaise and sprinkle with crispy shallots.