Speedy Korean Gochujang Beef & Prawn Tacos
with Salad, Kimchi & Garlic Aioli
- Crustaceans
- Eggs
- Soy
- Wheat
- Gluten
- May contain traces of allergens
- Milk
- Soy
Winner, winner, Korean dinner – this Asian take on tacos combines silky garlic aioli with crispy shallots and a fresh salad. Tender beef strips and prawns are marinated in soy sauce and gochujang and truly make this dish sizzle! We’ve replaced the baby cos lettuce in this recipe with mixed salad leaves due to local ingredient availability. It’ll be just as delicious, just follow your recipe card
Ingredients
250 g
Beef Strips
190 g
Peeled Prawns
(Contains: Crustaceans)
1
Carrot
1 sachet
Crispy Shallots
1
Cucumber
1 packet
Garlic Aioli
(Contains: Eggs)
1 packet
gochujang
(Contains: Soy, Wheat, Gluten)
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy)
1 packet
Soy Sauce Mix
(Contains: Gluten, Soy, Wheat)
1 packet
plant-based kimchi
1 packet
Mixed Salad Leaves
Utensils
Cooking Steps
• Finely chop garlic. • In a medium bowl, combine garlic, the soy sauce, sesame seeds and the honey. Add beef strips and toss to coat. Set aside to marinate. TIP: If you have time, marinate beef for at least 15 minutes to enhance flavour and increase tenderness.
• Grate carrot (see ingredients). • Thinly slice cucumber into strips. • Shred baby cos lettuce (see ingredients). • In a second medium bowl, combine carrot, cucumber and lettuce. Season with salt and pepper and toss to coat. Set aside. Little cooks: Join the fun by tossing the salad!
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips, in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a paper towel-lined plate. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. TIP: Cooking the beef in batches over high heat keeps it tender.
• Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts, until warmed through. • Spread some garlic aioli over the tortillas and top with salad, Korean-style beef and prawns. • Sprinkle with crispy shallots to serve. Enjoy! Little cooks: Take the lead and help build the tacos!
