Thai Sticky Glazed Beef Tacos
with Pickled Carrot & Cucumber
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 fried noodles.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
cucumber
1
carrot
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
sweet chilli sauce
1 packet
beef strips
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
garlic aioli
(Contains Egg;)
1 packet
mixed salad leaves
1 packet
Crunchy Fried Noodles
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
coriander
Not included in your delivery
olive oil
⅓ cup
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Instructions
• 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 in batches, tossing, until browned and cooked through, 1-2 minutes. • Return all beef to pan. Add oyster sauce mixture and cook, tossing, until sauce is bubbling, 1 minute.
TIP: Cooking the beef in batches over high heat helps it stay tender.
• Microwave mini flourtortillas on a plate in 10 second bursts until warmed through. • Drain pickled cucumber and carrot. • Spread garlic aioli over tortillas. Fill with mixed salad leaves, pickled cucumber and carrot and Thai glazed beef. Top with crispy shallots. Tear over coriander. • Serve with any remaining pickled veggies. Enjoy!
