Asian-Style Double Beef Tacos
with Pickled Chilli & Crispy Shallots
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Ingredients
1
Garlic
2
Beef Strips
1
Carrot
1
Mixed Salad Leaves
1
Mini Flour Tortillas
1
Mayonnaise
1
Crispy Shallots
1
Red Onion
1
Sweetcorn
Not included in your delivery
1
olive oil
1
soy sauce
(Contains Gluten, Soy;)
1
honey
Nutritional Values
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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ If you've doubled your beef strips, marinate beef as above.
----------CCM TEXT---------- • Finely chop garlic. • In a medium bowl, combine Asian BBQ seasoning, garlic, the soy sauce and the 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 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Cook beef strips in batches for best results.
----------CCM TEXT---------- • 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 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. • 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!