Korean-Style Double Beef Tacos
with Pickled Chilli & Crushed Peanuts
Tender beef strips work a treat with a crisp, colourful salad in these speedy tacos, inspired by some serious Korean flavours. The zing from the lightly pickled chilli and the crunchiness from the crushed peanuts adds the finishing touch.
Unfortunately, this week’s crispy shallots were in short supply, so we’ve replaced them with crushed peanuts. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
2 packet
beef strips
½
Long Chilli (Optional)
1
carrot
1
capsicum
1 bag
mixed salad leaves
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
mayonnaise
(Contains Egg;)
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. )
Not included in your delivery
1
olive oil
2 tbs
soy sauce
(Contains Gluten, Soy;)
1 tbs
honey
¼ cup
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium bowl, combine garlic, the soy sauce and the honey. • Add beef strips, tossing to coat. Set aside.
• Thinly slice long chilli (if using). • In a small bowl, combine vinegar and a good pinch of sugar and salt. Add the chilli to pickling liquid. Set aside. • Grate the carrot. Thinly slice capsicum, then set aside. • In a second medium bowl, combine mixed salad leaves and carrot. Season with salt and pepper. Toss to coat. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook capsicum, tossing, until tender, 4-5 minutes. Transfer to a plate. • Return frying pan over high medium-heat with a drizzle of olive oil. When oil is hot, cook beef strips, in batches, tossing, until browned and cooked through, 1-2 minutes (cooking the beef in batches helps keep it tender). • When beef is almost done, microwave mini flour tortillas on a plate for 10 second bursts, until warmed through.
• Drain pickled chilli. • Fill tortillas with salad, Korean-style beef and pickled chilli. • Top with mayonnaise and crushed peanuts to serve.