Asian Beef Tacos for Dinner
with Sweet Chilli Beef Rice Bowl for Lunch
Cook an amazing dinner as usual, then put a new twist on the recipe to create something different for lunch the next day! Whip up an easy taco dinner of ginger-sesame beef and pickled onion, plus a satisfying beef rice bowl with sweet chilli and peanuts for lunch. Extra delicious!
The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 2780kJ Energy, 27g Fat, 6.5g Saturated Fat, 65g Carbohydrate, 20.9g Sugars, 40.4g Protein, 1310mg Sodium.
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.
Ingredients
1
red onion
3 clove
garlic
1 packet
ginger paste
1
carrot
½ head
cos lettuce
1 packet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
garlic aioli
(Contains Egg;)
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
crispy shallots
1 tin
sweetcorn
1 bag
sugar snap peas
1
lime
1 packet
microwavable basmati rice
(Contains Soy;)
2 packet
sweet chilli sauce
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
beef mince
Not included in your delivery
1
olive oil
½ tbs
soy sauce
(Contains Gluten, Soy;)
1 tbs
brown sugar
¼ cup
rice wine vinegar (for the onion)
Nutritional Values
Utensils
Cooking Steps
Thinly slice red onion (see ingredients). In a small bowl, combine the rice wine vinegar (for the onion) and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add to pickling liquid. Add enough water to just cover the onion, then set aside. Finely chop garlic. Grate the carrot. Shred the cos lettuce.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook beef mince, breaking up with a wooden spoon, until browned, 4-5 minutes.
Add garlic, ginger paste and sesame seeds to the beef and cook until fragrant, 1 minute. Add oyster sauce, the soy sauce and brown sugar, stirring to combine. Cook until thickened slightly, 1 minute. Remove from heat. Transfer 1/2 the beef to a bowl and reserve for lunch.
Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.
Drain pickled onion. Build your tacos by spreading a layer of garlic aioli over the base of each tortilla. Top with a helping of cos lettuce, carrot and Asian beef and pickled onion. Sprinkle with crispy shallots to serve.
When it's time for lunch, drain sweetcorn. Trim sugar snap peas and slice in half. Cut lime in half. To bowl with the reserved beef, add microwavable basmati rice, sweetcorn and snap peas. Stir to combine, then divide between two reusable containers. Top with lime. Pack sweet chilli sauce and crushed peanuts separately. At lunchtime, remove lime from containers. Microwave beef mixture until piping hot, 2-3 minutes. Top with sweet chilli sauce, crushed peanuts and a squeeze of lime to serve.