In this fresh and fun Sichuan-inspired dish, we’ve dialed down the chilli but kept the rich garlic and umami flavours for a juicy beef filling that will be a hit with 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)
rice wine vinegar (or white wine vinegar)
• Thinly slice red onion (see ingredients). In a small bowl, combine rice wine vinegar and a good pinch of sugar and salt. Scrunch the red onion in your hands, then add to pickling liquid. Add just enough water to cover the onion and stir to coat. Set aside. • Thinly slice cucumber. Grate carrot. Roughly chop roasted peanuts. • Shred cos lettuce (see ingredients).
• In a small bowl, combine the soy sauce, Sichuan garlic paste and the water. Set aside. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Cook beef mince, breaking up with a spoon, until browned, 4-5 minutes. Remove pan from heat, then pour in the Sichuan soy mixture. Stir until combined and heated through.
• Microwave mini flour tortillas for 10 second bursts, until warmed through.
• Drain pickled onion. • Build your tacos by spreading some mayonnaise over each tortilla. Top with some cos lettuce, cucumber, grated carrot, Sichuan beef and pickled onion • Sprinkle with peanuts to serve.