Speedy Vietnamese style tacos
- Eggs
- Gluten
- Soy
- Wheat
- Molluscs
- May contain traces of allergens
- Milk
- Soy
Ingredients
1 packet
Garlic Aioli
(Contains: Eggs;)
4
Garlic
1 sachet
Crispy Shallots
12
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
Oyster Sauce
(Contains: Gluten, Wheat, Molluscs;)
1
Baby Cos Lettuce
Beef Strips
2
Carrot
Cooking Steps
Finely chop the garlic (or use a garlic press). Add the garlic to a medium bowl with the oyster sauce, brown sugar and soy sauce. Mix well to combine.
Add the beef strips to the medium bowl with the marinade and mix well to combine. TIP: If you have time, marinate the beef for at least 15 minutes to enhance the flavour and increase tenderness.
Shred the cos lettuce. Grate the carrot (unpeeled).
Heat a drizzle of olive oil in a large frying pan over a high heat. Once hot, add 1/2 the beef strips and cook, tossing, for 1-2 minutes, or until browned and cooked through. Transfer to a plate and repeat with the remaining beef strips. TIP: Cooking the meat in batches over a high heat keeps it tender.
Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through.
Spread a thin layer of the garlic aioli over the tortilla, top with the cos lettuce, grated carrot and the Vietnamese-style beef. Top with the crispy shallots.
