Quick Korean-Style Beef Rump Tacos

Name: Quick Korean-Style Beef Rump Tacos with Pickled Onion & Crispy Shallots
Total time: 25 min
Yield: 2
Cuisine: Korean
Ingredients: olive oil; 1 clove garlic; 2 tbs soy sauce; 1 tbs honey; 1 packet beef rump; ½ onion; 1 carrot; ½ fresh chilli; 1 bag mixed salad leaves; 6 mini flour tortillas; 1 packet mayonnaise; 1 packet crispy shallots; ¼ cup vinegar (white wine or rice wine)

with Pickled Onion & Crispy Shallots

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Tender beef rump work a treat with a crisp, colourful salad in these speedy tacos, inspired by Korean flavours. The acidity from the lightly pickled onion and the crunchiness from the shallots adds the finishing touch.

The recent flooding on the East Coast of Australia has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Allergens:

Gluten

•Soy

•Wheat

•Eggs

The quantities provided above are averages only.

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 clove

garlic

1 packet

beef rump

onion

carrot

fresh chilli

1 bag

mixed salad leaves

mini flour tortillas

1 packet

mayonnaise

1 packet

crispy shallots

Not included in your delivery

olive oil

2 tbs

soy sauce

1 tbs

honey

¼ cup

vinegar (white wine or rice wine)

Nutritional Values

Energy (kJ)2800 kJ

Fat31 g

of which saturates5.7 g

Carbohydrate59.3 g

of which sugars18.1 g

Protein40.5 g

Sodium1282 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

• Finely chop garlic. • Place beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened (this ensures it's extra tender once cooked). Season with salt and pepper.
• In a medium bowl, combine garlic, the soy sauce and honey. Add beef, tossing to coat. Set aside.

• Thinly slice onion (see ingredients). • In a small bowl, combine vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add to pickling liquid. Add just enough water to cover onion. Set aside. • Grate the carrot. Thinly slice fresh chilli (if using). • In a second medium bowl, combine mixed leaves, carrot and chilli. Season with salt and pepper. Toss to coat. Set aside.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest (the steak will keep cooking while it rests!). • When beef is almost done, microwave mini flour tortillas on a plate for 10 second bursts, until warmed through.

• Drain pickled onion. • Slice beef rump. • Fill tortillas with salad, Korean-style beef and pickled onion. Top with mayonnaise and crispy shallots to serve.