Winner, winner, Korean dinner – this Asian take on tacos combines silky garlic aioli with crispy shallots and a fresh salad. Tender beef strips marinated in soy sauce and honey are what make it really sizzle!
The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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.
shredded cabbage mix
mini flour tortillas(ContainsGluten, SoyMay be present Soy, Milk)
soy sauce(ContainsGluten, Soy)
• Finely chop garlic. • In a medium bowl, combine garlic, soy sauce and 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). Slice cucumber into thin strips (or half-moons, if you prefer). • In a medium bowl, combine carrot and cucumber. 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 oil is hot, cook beef strips, in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a bowl. • Return pan to a medium-high heat with a drizzle of olive oil. Cook shredded cabbage mix, tossing, until softened, 2 minutes.
TIP: Cooking the meat in batches over a high heat keeps it tender.
• Microwave mini flour tortillas on a plate for 10 second bursts, until warmed through. • Spread some garlic aioli over the tortillas and top with the cabbage, veggies and Korean-style beef. Sprinkle with crispy shallots to serve.