Asian-Style Beef Rump Tacos & Pickled Onion
with Mayo & Crispy Shallots
Tender beef rump work a treat with a crisp, colourful salad in these speedy tacos, inspired by some serious Asian flavours. The zing from the lightly pickled onion and the crunchiness from the crispy shallots adds the finishing touch.
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 clove
garlic
1 sachet
asian bbq seasoning
(Contains Gluten, Soy, Wheat;)
1 packet
beef rump
½
red onion
1
carrot
1 tin
sweetcorn
1 packet
mixed salad leaves
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
mayonnaise
(Contains Egg;)
1 packet
crispy shallots
Not included in your delivery
olive oil
½ tbs
soy sauce
(Contains Gluten, Soy;)
½ tbs
honey
¼ cup
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Cooking Steps
• Finely chop garlic. • Season beef rump with salt and pepper. • In a medium bowl, combine Asian BBQ seasoning, garlic, the soy sauce and honey. • Add beef, turning to coat. Set aside.
TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning.
• Thinly slice red onion (see ingredients). • In a small bowl, combine the vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside. • Grate carrot. In a second medium bowl, combine mixed salad leaves and carrot. Season with salt and pepper. Toss to coat. Set aside.
Little cooks: Take the lead by tossing the salad!
• Drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 4-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest (the steak will keep cooking while it rests!). • When beef is almost done, microwave mini flour tortillas on a plate for 10 second bursts, until warmed through.
TIP: Cover the pan with a lid if the kernels are “popping” out.
• Drain pickled onion. • Slice beef. • Fill tortillas with salad, Asian-style beef, corn and pickled onion. • Top with mayonnaise and crispy shallots to serve. Enjoy!
TIP: If you don't like pickled onions, feel free to leave it out! Little cooks: Take the lead and help assemble the tacos!