Sesame-Sweet Chilli Beef Tacos
with Japanese-Style Slaw, Coriander & Peanuts
Make these moreish tofu tacos in four simple steps. With hints of zingy ginger and umami-rich soy in the sesame and sweet chilli glaze, even tofu skeptics will be lured in with this one.
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 packet
beef strips
1 packet
sweet chilli sauce
1 packet
ginger paste
1 packet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 packet
Plant-Based Mayonnaise
1
carrot
1 bag
baby spinach leaves
1 bag
shredded cabbage mix
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 bag
coriander
1 packet
roasted peanuts
(Contains Peanut; May be present: Tree Nuts, Milk, Sesame, Soy. )
1 packet
Japanese dressing
(Contains Sesame, Soy;)
Not included in your delivery
olive oil
2 tbs
soy sauce
(Contains Gluten, Soy;)
1 tsp
rice wine vinegar
Nutritional Values
Utensils
Cooking Steps
• In a medium bowl, combine cornflour and a generous pinch of salt and pepper. Add beef strips, tossing to coat. • In a small bowl, combine sweet chilli sauce, ginger paste, the soy sauce, sesame seeds and the rice wine vinegar. • In a large bowl, combine Japanese dressing, plant-based mayonnaise, a drizzle of olive oil and a pinch of salt and pepper. Set aside.
• In a large frying pan, heat a generous drizzle of olive oil over high heat. • When oil is hot, cook beef strips, tossing, in batches (this helps the beef stay tender!) until browned and cooked through, 1-2 minutes. Remove from heat and stir in the sweet chilli mixture, tossing beef to coat. Transfer to a plate.
• While the beef is cooking, grate carrot. Roughly chop baby spinach leaves. • To the bowl with the dressing, add carrot, spinach and shredded cabbage mix. Toss to combine. Season to taste. • Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
• Fill each tortilla with a helping of Japanese-style slaw and sesame-sweet chilli beef. • Tear over coriander. Sprinkle with roasted peanuts to serve. Enjoy!