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!
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.
½
red onion
1
capsicum
1
carrot
1 sachet
roasted peanuts
(Contains Peanut; May be present: Tree Nuts, Milk, Sesame, Soy. )
½ bag
cos lettuce
1 tub
Sichuan garlic paste
(Contains Fish, Gluten, Sesame, Soy, Wheat;)
1 packet
beef mince
6
mini flour tortillas
(Contains Gluten, Soy; May be present: Milk, Soy. )
1 packet
mayonnaise
(Contains Egg;)
olive oil
¼ cup
rice wine vinegar (or white wine vinegar)
1.5 tbs
soy sauce
(Contains Gluten, Soy;)
1.5 tsp
water (for the sauce)
Thinly slice the red onion (see ingredients). In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Scrunch the red onion in your hands, then add to the pickling liquid. Add enough water to cover the onion and stir to coat. Set aside until serving.
Thinly slice the capsicum. Roughly chop the roasted peanuts. Shred the cos lettuce (see ingredients). Grate the carrot (unpeeled).
In a small bowl, combine the soy sauce, Sichuan garlic paste and water. Set aside.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the capsicum and beef mince, breaking up with a spoon, until just browned, 4-5 minutes. Remove from the heat and add the Sichuan garlic soy mix and stir until heated through.
Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.
Drain the pickled onion. Bring everything to the table to serve. Build your tacos by spreading some mayonnaise on each tortilla. Top with some grated carrot, cos lettuce, beef and and pickled onion. Sprinkle the peanuts over the tacos to serve.