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Korean-Style Beef Strips Tacos

Korean-Style Beef Strips Tacos

Korean-Style Beef Strips Tacos

with Pickled Onion & Aioli

Up to 180$ + Free Treats / Extras for Life

Tags:

High Protein

Allergens:

Sesame

•Gluten

•Soy

•Wheat

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 Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1

Red Onion

1 sachet

Sesame Seeds

(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)

1

Avocado

1 packet

Mixed Salad Leaves

1

Pear

1 sachet

Asian BBQ Seasoning

(Contains: Gluten, Soy, Wheat;)

250 g

Beef Strips

1 packet

Plant-Based Aioli

1 packet

Sweet Chilli Sauce

6

Mini Flour Tortillas

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

Nutritional Values

Calories773 kcal

Energy (kJ)3230 kJ

Fat38.3 g

of which saturates6.9 g

Carbohydrate59.8 g

of which sugars19.6 g

Dietary Fibre13 g

Protein42.2 g

Sodium1210 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

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

2

• Thinly slice pear into wedges. • Slice avocado in half, scoop out flesh and thinly slice.

3

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes.

TIP: Cooking the meat in batches over a high heat helps it stay tender.

4

• Add Asian BBQ seasoning, and cook until fragrant, 1 minute. • Remove from heat, then add sweet chilli sauce and a splash of water, tossing to coat.

5

• Meanwhile, in a medium bowl, combine avocado, pear, mixed salad leaves, a splash of pickling liquid and a drizzle of olive oil. Season. • Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.

6

• Drain pickled onion. • Spread each tortilla with plant-based aioli. Top with salad, Korean-style beef and pickled onion. • Sprinkle over sesame seeds to serve. Enjoy!

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