Korean Beef Tacos
with Speedy Pickled Onion- Gluten
- Soy
- Wheat
- Eggs
- May contain traces of allergens
- Milk
- Soy
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.
Ingredients
1 clove
garlic
1 packet
beef strips
½
red onion
1
carrot
½ head
cos lettuce
1
long red chilli (optional)
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
mayonnaise
(Contains: Eggs;)
1 packet
crispy shallots
Not included in your delivery
olive oil
2 tbs
soy sauce
(Contains: Gluten, Soy;)
1 tbs
honey
1 tsp
salt
3 tsp
sugar
¼ cup
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Finely chop garlic. • In a medium bowl, combine garlic, soy sauce and honey. • Add beef strips, toss to coat and set aside. • Meanwhile, thinly slice red onion (see ingredients). • In a small bowl, combine vinegar, the salt and sugar. • Scrunch 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 3 with the beef.
• Grate carrot. • Shred cos lettuce (see ingredients). • Thinly slice long red chilli (if using). In a second medium bowl, combine 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 beef strips, in batches, tossing, until browned and cooked through, 1-2 minutes. • Microwave mini flour tortillas on a plate for 10 second bursts, until warmed through.
TIP: You can cook the sliced red onion with the beef if you prefer. Cooking the meat in batches over a high heat keeps it tender.
• Drain the pickled onion. Take everything to the table to serve. • Top the tortillas with the salad, Korean beef and quick pickled onion. • Top with mayonnaise and sprinkle with crispy shallots.
