Japanese Beef Tacos
with Quick Pickled Cucumber
Tender beef strips get an aromatic boost in these speedy tacos inspired by Japanese flavours. With a crisp slaw, nutty sesame seeds and lightly pickled cucumber to bring it all together, these are a fusion of some of the tastiest flavours around!
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 unit
cucumber
1 knob
ginger
1 clove
garlic
1 packet
beef strips
1 sachet
mixed sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
6 unit
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 tub
Japanese dressing
(Contains Sesame, Soy;)
1 bag
slaw mix
1 packet
garlic aioli
(Contains Egg;)
Not included in your delivery
olive oil
2 tbs
vinegar (white wine or rice wine)
1 tsp
sugar
1 tsp
salt
2 tbs
soy sauce
(Contains Gluten, Soy;)
1 tbs
honey
Nutritional Values
Utensils
Cooking Steps
Thinly slice the cucumber into batons. In a medium bowl, combine the vinegar, sugar and salt. Stir to dissolve and add the cucumber. Toss to coat, then set aside, tossing every few minutes to coat in the pickling liquid.
TIP: Slicing the cucumber very thinly helps it pickle faster!
Finely grate the ginger and garlic (or use a garlic press). In a medium bowl, combine the ginger, garlic, soy sauce and honey. Add the beef strips and toss to coat.
Heat a large frying pan over a medium-high heat. Add the mixed sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl.
Return the pan to a high heat with a drizzle of olive oil. Add 1/2 the beef strips, shaking off any excess marinade, and cook, tossing, until browned, 1-2 minutes. Transfer to a plate. Repeat with the remaining beef strips.
TIP: Cooking the beef without any excess marinade helps keep it tender without stewing the meat.
Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warm. In a medium bowl, combine the Japanese dressing with a drizzle of olive oil. Add the slaw mix and the toasted sesame seeds and toss to coat.
Bring everything to the table to serve. Spread the tortillas with the garlic aioli and fill with the Japanese slaw, beef strips and pickled cucumber.