Char Siu Glazed Double Beef Tacos
with Pickled Carrot & Cucumber
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.
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
cucumber
1
carrot
1 packet
char siu paste
(Contains: Soy;)
2 packet
beef strips
6
mini flour tortillas
(Contains: Soy, Gluten, 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)
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!
• 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!
