Quick Korean-Style Beef Tacos
with Pickled Onion & Crispy Shallots- Gluten
- Soy
- Wheat
- Eggs
- May contain traces of allergens
- Milk
- Soy
Tender beef strips 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!*
Ingredients
1 clove
garlic
1 packet
beef strips
½
onion
1
carrot
½
fresh chilli
1 bag
mixed leaves
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
¼ cup
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Finely chop garlic. • In a medium bowl, combine garlic, the soy sauce and honey. Add beef strips, 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 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 flour tortillas on a plate for 10 second bursts, until warmed through.
• Drain pickled onion. • Fill tortillas with salad, Korean-style beef and pickled onion. Top with mayonnaise and crispy shallots to serve.
