Sesame-Sweet Chilli Beef Tacos
with Japanese-Style Slaw, Coriander & Peanuts
Make these moreish tofu tacos in four simple steps. With hints of zingy ginger and umami-rich soy in the sesame and sweet chilli glaze, even tofu skeptics will be lured in with this one.
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.
Ingredients
1 packet
beef strips
1 packet
sweet chilli sauce
1 packet
ginger paste
1 packet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 packet
Plant-Based Mayonnaise
1
carrot
1 bag
baby spinach leaves
1 bag
shredded cabbage mix
6
mini flour tortillas
(Contains Gluten, Soy; May be present: Milk, Soy. )
1 bag
coriander
1 packet
roasted peanuts
(Contains Peanut; May be present: Tree Nuts, Milk, Sesame, Soy. )
1 packet
Japanese dressing
(Contains Sesame, Soy;)
Not included in your delivery
olive oil
2 tbs
soy sauce
(Contains Gluten, Soy;)
1 tsp
rice wine vinegar
Nutritional Values
Utensils
Instructions
• In a medium bowl, combine cornflour and a generous pinch of salt and pepper. Add beef strips, tossing to coat. • In a small bowl, combine sweet chilli sauce, ginger paste, the soy sauce, sesame seeds and the rice wine vinegar. • In a large bowl, combine Japanese dressing, plant-based mayonnaise, a drizzle of olive oil and a pinch of salt and pepper. Set aside.
• In a large frying pan, heat a generous 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. Remove from heat and stir in the sweet chilli mixture, tossing beef to coat. Transfer to a plate.
• While the beef is cooking, grate carrot. Roughly chop baby spinach leaves. • To the bowl with the dressing, add carrot, spinach and shredded cabbage mix. Toss to combine. Season to taste. • Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
• Fill each tortilla with a helping of Japanese-style slaw and sesame-sweet chilli beef. • Tear over coriander. Sprinkle with roasted peanuts to serve. Enjoy!
