Quick Asian-Style Beef Tacos
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Quick Asian-Style Beef Tacos

Quick Asian-Style Beef Tacos

with Pickled Onion & Crispy Shallots

Tender beef strips work a treat with a crisp, colourful salad in these speedy tacos, inspired by some serious Korean flavours. The zing from the lightly pickled onion and the crunchiness from the crispy shallots adds the finishing touch.

Tags:
Over 30g protein
Quick
Allergens:
Gluten
Soy
Egg
Wheat

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 Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 clove

garlic

1 packet

beef strips

½

red onion

1

carrot

1 bag

mixed salad leaves

1 tin

sweetcorn

6

mini flour tortillas

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

1 packet

mayonnaise

(Contains Egg;)

1 packet

crispy shallots

1 sachet

asian bbq seasoning

(Contains Gluten, Soy, Wheat;)

Not included in your delivery

1

olive oil

½ tbs

soy sauce

(Contains Gluten, Soy;)

½ tbs

honey

¼ cup

vinegar (white wine or rice wine)

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Nutritional Values

Energy (kJ)3031 kJ
Fat34.2 g
of which saturates8.4 g
Carbohydrate66.8 g
of which sugars24.5 g
Protein41.4 g
Sodium1684 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan

Instructions

1
1

• Finely chop garlic. • In a medium bowl, combine Asian BBQ seasoning, garlic, the soy sauce and the honey. • Add beef strips, tossing to coat. Set aside.

2
2

• 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. • Grate carrot. • In a second medium bowl, combine mixed salad leaves and carrot. Season with salt and pepper. Toss to coat. Set aside.

3
3

• Drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a second small bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes (cooking the beef in batches helps keep it tender). • When beef is almost done, microwave mini flourtortillas on a plate for 10 second bursts, until warmed through.

TIP: Cover the pan with a lid if the kernels are 'popping' out.

4
4

• Drain pickled onion. • Fill tortillas with salad, Asian-style beef, corn and pickled onion. • Top with mayonnaise and crispy shallots to serve. Enjoy!