Quick Korean-Style Beef Tacos
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Quick Korean-Style Beef Tacos

Quick Korean-Style Beef Tacos

with Pickled Onion & Crispy Shallots

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!

Tags:
Quick
Allergens:
Gluten
Soy
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
DifficultyEasy

Ingredients

Serving amount

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; May be present: Milk, Soy. )

1 packet

mayonnaise

(Contains Egg;)

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)

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Nutritional Values

Energy (kJ)2957 kJ
Fat32.9 g
of which saturates6.7 g
Carbohydrate59.3 g
of which sugars18.1 g
Protein45.7 g
Sodium1275 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan

Instructions

1
1

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

2
2

• 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.

3
3

• 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.

4
4

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