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 refer to the product label for the most accurate ingredient and allergen information.
long red chilli
mini flour tortillas(ContainsGluten, SoyMay be present Soy, Milk)
soy sauce(ContainsGluten, Soy)
vinegar (rice wine or white wine)
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.