Quick Asian-Style Double 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.
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Ingredients
1 clove
garlic
2 packet
beef strips
1
carrot
1 bag
mixed salad leaves
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
mayonnaise
(Contains Egg;)
1 packet
crispy shallots
½
red onion
1 tin
sweetcorn
1 sachet
asian bbq seasoning
(Contains Gluten, Soy, Wheat;)
Not included in your delivery
olive oil
½ tbs
soy sauce
(Contains Gluten, Soy;)
½ tbs
honey
¼ cup
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Instructions
• 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.
• 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.
• Drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. • 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.
• Drain pickled onion. • Fill tortillas with salad, Asian-style beef, corn and pickled onion. • Top with mayonnaise and crispy shallots to serve. Enjoy!