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Quick Korean Steak Tacos

Quick Korean Steak Tacos

with Pickled Onion

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Tender rump steak work a treat with a crisp, colourful salad in these these speedy tacos, inspired by Korean flavours. The acidity from the lightly pickled onion and the crunchiness from the shallots ties add the finishing touch.

Tags:Quick
Allergens:GlutenSoyEgg

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 clove

garlic

1 packet

beef rump

½

red onion

1

carrot

½ head

cos lettuce

1

long red chilli

6

mini flour tortillas

(ContainsGluten, SoyMay be present Soy, Milk)

1 packet

mayonnaise

(ContainsEgg)

1 packet

crispy shallots

(ContainsGluten)

Not included in your delivery

olive oil

2 tbs

soy sauce

(ContainsGluten, Soy)

1 tbs

honey

¼ cup

water

1 tsp

salt

3 tsp

sugar

¼ cup

vinegar (white wine or rice wine)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2898 kJ
Fat28.3 g
of which saturates3.9 g
Carbohydrate62.1 g
of which sugars22.1 g
Protein40.7 g
Sodium2254 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• Finely chop garlic. • In a medium bowl, combine garlic, soy sauce and honey. Add beef rump and toss to coat. Set aside.

2

• Thinly slice red onion (see ingredients). In a small bowl, combine vinegar, the salt and sugar. Scrunch the onion in your hands, then add to pickling liquid. Add just enough water to cover onion. Set aside. • 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.

3

• In a large frying pan, heat a drizzle of olive oil over a high heat. Add beef rump and cook, 2-3 minutes on each side (depending on thickness), or until cooked to your liking. • Microwave mini flour tortillas on a plate for 10 second bursts, until warmed through.

4

• Thinly slice the beef rump. • Drain pickled onion. • Top tortillas with salad, Korean steak and homemade pickled onion. • Serve topped with mayonnaise and sprinkled with crispy shallots.