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 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.
long red chilli (optional)
mini flour tortillas(ContainsGluten, SoyMay be present Milk, Soy)
soy sauce(ContainsGluten, Soy)
vinegar (white wine or rice wine)
• 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.