Korean-Style Beef Rump Tacos
with Pickled Onion & Crispy Shallots
Tender beef rump and sweet, juicy capsicum work a treat with a cheerful salad in these speedy tacos, inspired by Korean flavours. The creamy mayo and crispy shallots add the finishing touches.
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Ingredients
1 clove
garlic
1
carrot
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
crispy shallots
1 packet
beef rump
1
capsicum
½
Long Chilli
Not included in your delivery
olive oil
2 tbs
soy sauce
(Contains Gluten, Soy;)
1 tbs
honey
¼ cup
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Instructions
• Finely chop garlic. • Place beef between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened (this ensures it's extra tender once cooked). Season with salt and pepper. • In a medium bowl, combine garlic, the soy sauce and the honey. Add beef rump, 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, 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, turning, for 3-6 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.
• Drain pickled chilli. Slice beef. • Fill tortillas with salad, Korean-style beef and pickled chilli. Top with mayonnaise and crispy shallots to serve.