If you like bold flavours and Asian cuisines, you’ll love food from the Sichuan province in China! We’ve dialed down the chilli but kept the tasty garlic and umami flavours for an easy-to-eat sauce that will appeal to everyone. And for an unauthentic but totally fun twist, use the flavoursome combination in tacos!
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Sichuan garlic paste(ContainsGluten, Soy, Fish, Sesame)
cos lettuce leaves
mini flour tortillas(ContainsGluten, SoyMay be present Milk, Soy)
soy sauce(ContainsGluten, Soy)
In a medium bowl, combine the soy sauce, beef strips and 1/2 the Sichuan garlic paste. Set aside.
Grate the carrot (unpeeled). Cut the cucumber into thin matchsticks. Shred the cos lettuce (see ingredients list). Slice the lime (see ingredients list) into wedges.
In a small bowl, combine the mayonnaise with the remaining Sichuan garlic paste. Set aside.
In a large frying pan, heat a drizzle of olive oil over a high heat. Add the beef strips and cook, tossing, until browned, 1-2 minutes. Transfer to a plate.
TIP: If your pan is getting crowded, cook in batches for the best results!
Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.
Bring everything to the table to serve. Spread each tortilla with some Sichuan mayo and top with the cos lettuce, carrot, cucumber and beef strips. Sprinkle with the crispy shallots and serve with lime wedges.