HelloHero: Thai Sticky Glazed Beef Tacos
with Pickled Carrot & Cucumber
Get excited for dinner! These colourful handfuls are bursting with deliciousness from the umami beef and the spiked pickled veggies and also has some serious crunch from the crispy shallots.
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
Cucumber
1
Carrot
1 packet
Beef Strips
1 packet
Char Siu Paste
(Contains Soy;)
6
Mini Flour Tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
Garlic Aioli
(Contains Egg;)
1 packet
Mixed Salad Leaves
1 packet
Baby Spinach Leaves
1 sachet
Crispy Shallots
1 packet
Coriander
Not included in your delivery
olive oil
⅓ cup
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Cooking Steps
• Thinly slice cucumber into rounds. • Grate carrot.
• In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add cucumber and grated carrot to pickling liquid. Add enough water to just cover veggies. Set aside.
TIP: Slicing the cucumber very thinly helps it pickle faster!
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. • Return all beef to pan. Add char siu paste and a splash of water and cook, tossing, until sauce is bubbling, 1 minute.
TIP: Cooking the beef in batches over high heat helps it stay tender.
• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • Drain cucumber and carrot. • Spread garlic aioli over tortillas. Fill with mixed salad leaves, baby spinach leaves, pickled cucumber and carrot and sticky glazed beef. • Top with crispy shallots and tear over coriander. • Serve with any remaining pickled veggies. Enjoy!