Speedy Sticky Korean Beef Strips Tacos
with Creamy Slaw & Crispy Shallots
- Eggs
- Soy
- Wheat
- Gluten
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
These fried chicken bites are that much tastier when you pair them with a sweet chilli-soy sauce mixture and toss them into soft tortillas. These handheld parcels are super tasty and packed full of some delicious Korean-inspired flavours!
Ingredients
1 packet
Baby Spinach Leaves
1
Carrot
250 g
Beef Strips
1 packet
Cornflour
(May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat)
1 sachet
Crispy Shallots
1 packet
Garlic Aioli
(Contains: Eggs)
1 packet
Garlic Paste
1 packet
gochujang
(Contains: Soy, Wheat, Gluten)
6
Mini Flour Tortillas
(Contains: Soy, Wheat, Gluten May be present: Milk, Soy)
1 packet
Shredded Cabbage Mix
1 packet
Soy Sauce Mix
(Contains: Soy, Wheat, Gluten)
Cooking Steps
• Grate carrot. • In a medium bowl, combine beef strips, garlic paste and a drizzle of olive oil. Season with salt and pepper. • In a small bowl, combine soy sauce mix and gochujang sauce.
• To the bowl with beef strips, add cornflour and toss to coat. • In a large frying pan, heat a generous drizzle of olive oil over high heat. • When oil is hot, dust off any excess flour from beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. • Drain any excess oil and add sauce mixture to pan, tossing, until beef is well coated. Season to taste with salt and pepper.
• While the beef is cooking, in a large bowl, combine carrot, baby spinach leaves, shredded cabbage mix, garlic aioli and a drizzle of vinegar. Season to taste. • Microwave mini flour tortillas on a plate in 10-second bursts until warmed through.
• Fill tortillas with creamy slaw and sweet and sticky beef strips. • Sprinkle over crispy shallots to serve. Enjoy!
