Quick Asian-Style Beef Tacos
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Quick Asian-Style Beef Tacos

Quick Asian-Style Beef Tacos

with Pickled Onion & Crispy Shallots

Tags:
Quick
Allergens:
Gluten
Soy
Wheat
Egg

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 Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

garlic

1

beef strips

1

red onion

1

carrot

1

mixed salad leaves

1

sweetcorn

1

mini flour tortillas

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

1

mayonnaise

(Contains Egg;)

1

crispy shallots

Not included in your delivery

1

olive oil

1

soy sauce

(Contains Gluten, Soy;)

1

honey

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Nutritional Values

Energy (kJ)2194 kJ
Calories0 kcal
Fat26.9 g
of which saturates5.4 g
Carbohydrate64.2 g
of which sugars22 g
Dietary Fibre0 g
Protein10.8 g
Cholesterol0 mg
Sodium1590 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• Finely chop garlic. • In a medium bowl, combine Asian BBQ seasoning, garlic, the soy sauce and honey. • Add beef strips, tossing to coat. Set aside.

2

• 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.

Little cooks: Take the lead by tossing the salad!

3

• 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.

4

• Drain pickled onion. • Fill tortillas with salad, Asian-style beef, corn and pickled onion. • Top with mayonnaise and crispy shallots to serve. Enjoy!

TIP: If you don't like pickled onions, feel free to leave it out! Little cooks: Take the lead and help assemble the tacos!