Asian-Style Beef Tacos & Pickled Onion
with Mayo & Crispy Shallots
Tender beef strips 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 strips
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 sachet
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
Instructions
• Finely chop garlic. • In a medium bowl, combine Asian BBQ seasoning, garlic, the soy sauce and honey. • Add beef strips, tossing to coat. Set aside.
• 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. • Return frying pan to medium-high 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 flourtortillas 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. • 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!