Katsu Glazed Beef Tacos & Aioli Slaw
with Pear & Crispy Shallots
Get excited for dinner! These colourful handfuls are bursting with deliciousness from the sweet and tangy katsu-glazed beef, spiked with sesame seeds for a nutty depth of flavour.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 clove
garlic
1
carrot
1
pear
1 packet
beef strips
1 bag
shredded cabbage mix
1 packet
garlic aioli
(Contains: Eggs;)
1 packet
katsu paste
1 sachet
black sesame seeds
(Contains: Sesame; May be present: Tree Nuts, Gluten, Milk, Peanuts, Soy.)
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
½
Long Chilli (Optional)
1 packet
crispy shallots
Not included in your delivery
1
olive oil
1 tbs
honey
Utensils
Cooking Steps
• Finely chop garlic. Set aside. • Grate carrot. Thinly slice pear. Set aside. • In a medium bowl, combine shredded cabbage mix and garlic aioli. Season to taste. Set aside.
TIP: Prepping the slaw first allows the cabbage to soften slightly by the time you're ready to serve.
• In a small bowl, combine garlic, the honey, katsu paste, black sesame seeds and a dash of water. 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 (this helps the beef stay tender) until browned and cooked through, 1-2 minutes. Add katsu mixture and cook as above. Transfer to a plate. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.
• Finely slice long chilli (if using). • Fill tortillas with creamy slaw, pear, carrot and beef katsu. • Sprinkle with chilli and crispy shallots to serve. Enjoy!
