Speedy Peanut Beef Tacos
with Crispy Shallots
- Peanuts
- Gluten
- Soy
- Wheat
- Sesame
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Milk
- Soy
Inspired by our South East Asian neighbours and their fun & fragrant street food - we reckon the whole family is going to go totally nuts for these peanut beef tacos. And if they are peanut butter obsessed like us, just try stopping them from dipping, dunking and smothering their tacos in lots of the nutty goodness!
Ingredients
2 clove
garlic
1 tub
peanut butter
(Contains: Peanuts May be present: Sesame, Almond, Brazil nut, Cashew)
1 unit
lime
1 packet
beef strips
1 unit
cucumber
1 unit
carrot
1 unit
long red chilli
12 unit
mini flour tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy)
1 packet
crispy shallots
1 bag
cos lettuce
Not included in your delivery
olive oil
3 tbs
soy sauce
(Contains: Gluten, Soy)
2 tsp
brown sugar
3 tbs
hot water
1 tbs
honey
Utensils
Cooking Steps
Finely chop the garlic (or use a garlic press). In a medium bowl, combine the honey, 1/2 the garlic and 2 tbs soy sauce. Add the beef strips and toss to coat. Set aside.
Juice the lime. In a small bowl, combine the lime juice, peanut butter, brown sugar, hot water, 1 tbs soy sauce and the remaining garlic. Add a drizzle of olive oil and mix well with a whisk or fork. TIP: Taste the peanut butter sauce and add more brown sugar if you like!
Cut the cucumber into 0.5cm batons. Finely shred the cos lettuce. Thinly slice the long red chilli (if using). Grate the carrot (unpeeled).
In a large frying pan, heat a drizzle of olive oil over a high heat. Once hot, add 1/2 the beef and cook, tossing, for 1-2 minutes or until cooked through. Transfer to a plate. Repeat with the remaining beef strips.
Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through.
Bring everything to the table. Build your own tacos by adding some cos lettuce, cucumber and carrot and topping it with some beef strips. Spoon the peanut sauce over the tacos. Garnish the adults’ portions with crispy shallots and long red chilli (if using).
TIP: For kids, follow our serving suggestion in the main photo!
