HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconKorean Steak Tacos
Korean Steak Tacos

Korean Steak Tacos

with Speedy Pickled Onion

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Mexican Korean fusion? Yeah, that’s right, tonight we’re getting trendy on you. Don’t worry though, after you’ve tried our easy pickle on this colourful taco, you’ll be glad we did.


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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 clove


1 packet

beef rump


red onion



½ bag

cos lettuce


long red chilli


mini flour tortillas

(ContainsGluten, SoyMay be present Soy, Milk)

1 packet



1 packet

crispy shallots

Not included in your delivery

olive oil

2 tbs

soy sauce

(ContainsGluten, Soy)

1 tbs


¼ cup

vinegar (white wine or rice wine)

¼ cup


1 tsp


3 tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3056 kJ
Fat31.1 g
of which saturates5.7 g
Carbohydrate64.7 g
of which sugars23.5 g
Protein41.1 g
Sodium2275 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Finely chop the garlic. In a medium bowl, combine the garlic, soy sauce and honey. Add the beef rump, toss to coat and set aside to marinate. TIP: If you have time, let the beef marinate for at least 15 minutes to enhance the flavour and increase tenderness.


While the beef is marinating, thinly slice the red onion (see ingredients). In a small bowl, combine the vinegar, the salt and sugar. Scrunch the onion in your hands, then add to the pickling liquid. Add just enough water to cover the onion and set aside until serving. TIP: If you don't like pickled onion, skip this step and cook the onion in step 4 with the beef.


While the onion is pickling, grate the carrot. Shred the cos lettuce (see ingredients). Thinly slice the long red chilli (if using). In a second medium bowl, combine the carrot, lettuce and chilli. 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 rump for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done.


While the beef is cooking, heat the mini flour tortillas on a plate in the microwave for 10 second bursts, until warmed through. Drain the pickled onion.


Slice the steak. Take everything to the table to serve. Top the tortillas with the salad, Korean beef and quick pickled onion. Top with the mayonnaise and sprinkle with the crispy shallots to serve.