Korean-Style Beef Tacos

Name: Korean-Style Beef Tacos with Pickled Chilli & Lime Aioli
Total time: 30 min
Yield: 2
Cuisine: Korean
Ingredients: olive oil; ½ Long Chilli (Optional); ¼ cup vinegar (white wine or rice wine); 1 carrot; 1 cucumber; ½ lime; 1 packet mixed salad leaves; 1 clove garlic; 2 tbs soy sauce; 1 tbs honey; 1 packet beef strips; 6 mini flour tortillas; 1 packet garlic aioli

with Pickled Chilli & Lime Aioli

Up to 180$ + Free Treats / Extras for Life

A lip-smackingly good combo of garlic, soy and honey makes for some seriously tender and totally delicious beef. Give it the taco treatment by adding a tangy aioli, bright homemade pickled chilli and fresh salad ingredients, all wrapped up in soft flour tortillas for a Korean-meets-Mexican fiesta!

Allergens:

Gluten

•Soy

•Wheat

•Eggs

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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Long Chilli (Optional)

carrot

cucumber

lime

1 packet

mixed salad leaves

1 clove

garlic

1 packet

beef strips

mini flour tortillas

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

1 packet

garlic aioli

(Contains: Eggs;)

Not included in your delivery

olive oil

¼ cup

vinegar (white wine or rice wine)

2 tbs

soy sauce

(Contains: Gluten, Soy;)

1 tbs

honey

Nutritional Values

Energy (kJ)3089 kJ

Calories738 kcal

Fat44.9 g

of which saturates12.2 g

Carbohydrate59.6 g

of which sugars17.8 g

Dietary Fibre9.9 g

Protein43.6 g

Sodium1211 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

• Thinly slice long chilli (if using). • In a small bowl, combine the vinegar and a generous pinch of sugar and salt. • Add chilli to pickling liquid. Add just enough water to cover chilli, then set aside.

• Grate carrot. Thinly slice cucumber into sticks. Slice lime into wedges. • In a medium bowl, combine carrot, mixed salad leaves, and a squeeze of lime juice. Season with salt and pepper. Toss to coat, then set aside.

• Finely chop garlic. • In a small bowl, combine the soy sauce, the honey and garlic. Set aside.

• 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. • Add honey-soy mixture, then remove pan from heat, tossing beef strips to coat.

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

• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • Meanwhile, combine garlic aioli and a generous squeeze of lime juice in a small bowl.

• Drain pickled long chilli. • Spread some lime aioli over each tortilla, then top with veggies, Korean-style beef, cucumber and pickled chilli. • Sprinkle with crispy shallots and drizzle with remaining lime aioli. • Serve with any remaining lime wedges. Enjoy!