Teriyaki Beef & Pea Slaw Tacos
with Soy Mayo & Crispy Shallots
Short on time but don’t want to compromise on flavour? Then look no further than these delectable pork tacos. Packed with teriyaki glazed beef and a pea pod slaw, these warm tortillas are wrapping up a world of goodness, ready for you to devour!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Crispy Shallots
1 packet
Pea Pods
6
Mini Flour Tortillas
1
Brown Onion
1 packet
Shredded Cabbage Mix
250 g
Beef Mince
1 packet
Ginger Paste
1
Cucumber
1 packet
Teriyaki Sauce
Utensils
Cooking Steps
• Finely chop brown onion. Grate carrot. Thinly slice celery. • In a large bowl, combine shredded cabbage mix, celery, carrot, a drizzle of white wine vinegar and olive oil. Season with salt and pepper. • In a small bowl, combine mayonnaise and half the soy sauce. • In another small bowl, combine teriyaki sauce (see ingredients), the remaining soy sauce, brown sugar and a splash of water. Little cooks: Take charge by combining the sauces!
• Heat a large frying pan over medium-high heat. Add onion and cook until starting to soften, 2-3 minutes. • Add beef mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. • Add ginger lemongrass paste and cook until fragrant, 1 minute. Add teriyaki mixture, stir to combine and simmer until slightly reduced, 1 minute.
• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • Season slaw and toss to combine. Little cooks: Take the lead and toss the slaw!
• Bring everything to the table to serve. Top tortillas with teriyaki beef and apple slaw. • Spoon over soy mayo. Sprinkle with crispy shallots to serve. Enjoy!
