Korean-Style Beef Tacos
with Garlic Aioli
Winner, winner, Korean dinner – this Asian take on tacos includes creamy garlic aioli, crispy shallots and a fresh salad. Tender beef strips marinated in soy sauce and honey are what makes it really sizzle!
Always refer to the product label for the most accurate ingredient and allergen information.
2 clove
garlic
½ sachet
sesame seeds
(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)1 packet
beef strips
½
carrot
1
cucumber
½ head
cos lettuce
6 unit
mini flour tortillas
(ContainsGluten, SoyMay be present Milk, Soy)1 packet
garlic aioli
(ContainsEgg)1 packet
crispy shallots
(ContainsGluten)Not included in your delivery
tbs
olive oil
2 tbs
soy sauce
(ContainsGluten, Soy)1 tbs
honey
Finely chop the garlic. In a medium bowl, combine the garlic, soy sauce, honey and sesame seeds (see ingredients). Add the beef strips, toss to coat and set aside to marinate.
TIP:If you have time, marinate the beef for at least 15 minutes to enhance the flavour and increase tenderness.
Grate the carrot (see ingredients). Thinly slice the cucumber into thin strips (or half-moons if you prefer). Shred the cos lettuce (see ingredients).
In a medium bowl, combine the carrot, cucumber and cos lettuce. 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 the beef strips, in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate.
TIP: Cooking the meat in batches over a high heat keeps it tender.
While the beef is cooking, heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.
Take everything to the table. Spread some garlic aioli over each tortilla and top with salad, Korean beef and crispy shallots.