Teriyaki Beef & Cucumber Wombok Tacos
with Soy Aioli & Crispy Shallots
- Soy
- Wheat
- Gluten
- Sesame
- Eggs
- Milk
- May contain traces of allergens
- Gluten
Short on time but don't want to compromise on flavour? Then look no further than these delectable beef tacos. Packed with teriyaki glazed beef and a cucumber slaw for crunch, these warm tortillas will wrap all of the goodness inside, ready for you to devour!
Ingredients
1
Brown Onion
1 sachet
Crispy Shallots
1
Cucumber
1 packet
Ginger Paste
6
Mini Flour Tortillas
(Contains: Soy, Wheat, Gluten May be present: Milk)
250 g
Beef Mince
1 packet
Teriyaki Sauce
(Contains: Gluten, Sesame, Soy, Wheat)
1 packet
Garlic Aioli
(Contains: Eggs)
1 packet
Shredded Wombok
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
1 tbs
soy sauce
(Contains: Soy May be present: Gluten)
1 tsp
brown sugar
Utensils
Cooking Steps
• Finely chop brown onion. Slice cucumber into half-moons. • In a large bowl, combine shredded cabbage mix, cucumber, a drizzle of white wine vinegar and olive oil. Season with salt and pepper. • In a small bowl, combine garlic aioli 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 cucumber salad. • Spoon over soy aioli. Sprinkle with crispy shallots to serve. Enjoy!
