Thai Sticky Glazed Beef Tacos
with Pickled Carrot & Cucumber- Gluten
- Molluscs
- Wheat
- Soy
- Eggs
- May contain traces of allergens
- Milk
- Soy
Get excited for dinner! These colourful handfuls are bursting with deliciousness from the sweet and tangy oyster and chilli-glazed beef and the spiked pickled veggies and also has some serious crunch from the crispy shallots.
Ingredients
1
cucumber
1
carrot
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
sweet chilli sauce
1 packet
beef strips
6
mini flour tortillas
(Contains: Gluten, Wheat, Soy; May be present: Milk, Soy.)
1 packet
garlic aioli
(Contains: Eggs;)
1 bag
mixed salad leaves
1 packet
crispy shallots
Not included in your delivery
olive oil
⅓ cup
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Thinly slice cucumber into rounds. • Grate carrot. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add cucumber and grated carrot to pickling liquid. Add enough water to just cover veggies. Set aside.
TIP: Slicing the cucumber very thinly helps it pickle faster!
• Meanwhile, in a small bowl, combine oyster sauce and sweet chilli sauce. Set aside.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips, tossing, in batches, until browned and cooked through, 1-2 minutes. • Return all beef to pan, add oyster sauce mixture and toss until sauce is bubbling, 1 minute. • Microwave mini flourtortillas on a plate in 10 second bursts until warmed through.
TIP: Cooking the meat in batches over high heat helps it stay tender.
• Drain cucumber and carrot. • Spread garlic aioli over tortillas. Fill with mixed salad leaves, pickled cucumber, carrot and Thai sticky glazed beef. Top with crispy shallots. • Serve with any remaining pickled veggies. Enjoy!
