Char Siu Glazed Double Beef Tacos

Name: Char Siu Glazed Double Beef Tacos with Pickled Carrot & Cucumber
Total time: 20 min
Yield: 2
Cuisine: Thai
Ingredients: olive oil; 1 cucumber; 1 carrot; ⅓ cup vinegar (white wine or rice wine); 1 packet char siu paste; 2 packet beef strips; 6 mini flour tortillas; 1 packet garlic aioli; 1 bag mixed salad leaves; 1 packet crispy shallots; 1 bag coriander

with Pickled Carrot & Cucumber

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Get excited for dinner! These colourful handfuls are bursting with deliciousness from the sweet and tangy oyster and char siu-glazed beef and the spiked pickled veggies and also has some serious crunch from the crispy shallots.

Allergens:

Soy

•Gluten

•Wheat

•Eggs

The quantities provided above are averages only.

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.

Preparation Time20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

cucumber

carrot

1 packet

char siu paste

(Contains: Soy;)

2 packet

beef strips

mini flour tortillas

(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)

1 packet

garlic aioli

(Contains: Eggs;)

1 bag

mixed salad leaves

1 packet

crispy shallots

1 bag

coriander

Not included in your delivery

olive oil

⅓ cup

vinegar (white wine or rice wine)

Nutritional Values

Energy (kJ)3677 kJ

Fat42.8 g

of which saturates11.3 g

Carbohydrate61 g

of which sugars19.6 g

Protein68.1 g

Sodium1899 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

Cooking Steps

PDF

• 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!

• 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 char siu and cook, tossing, until sauce is bubbling, 1 minute.

TIP: Cooking the beef in batches over high heat helps it stay tender.

• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • Drain cucumber and carrot.

• Spread garlic aioli over tortillas. Fill with mixed salad leaves, pickled cucumber and carrot and sticky glazed beef. Top with crispy shallots. Tear over coriander. • Serve with any remaining pickled veggies. Enjoy!