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.
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
mini flour tortillas(ContainsGluten, SoyMay be present Soy, Milk)
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 rump and toss to coat. Set aside.
• 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.
• 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.
• 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.