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.
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
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.