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.
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.
roasted peanuts(ContainsPeanutsMay be present Tree Nuts, Milk, Sesame, Soy)
mini flour tortillas(ContainsGluten, SoyMay be present Milk, Soy)
Sichuan garlic paste(ContainsGluten, Soy, Fish, Sesame)
soy sauce(ContainsGluten, Soy)
red wine vinegar (or white wine vinegar)
water (for the pickle)
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 just enough water to cover the onion and stir to coat. Set aside until serving.
Thinly slice the cucumber. Grate the carrot. Roughly chop the roasted peanuts. Shred the cos lettuce (see ingredients).
In a small bowl, combine the soy sauce, Sichuan garlic paste and water. Set aside.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the beef mince, breaking up with a spoon, until browned, 4-5 minutes. Remove from the heat and add the Sichuan sauce mixture and cook, stirring, until heated through.
Microwave the mini flour tortillas on a plate 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 cos lettuce, cucumber, grated carrot, Sichuan beef and pickled onion. Sprinkle over the peanuts.