Thai Sticky Glazed Double Beef Tacos
with Pickled Carrot & Cucumber
Get excited for dinner! These colourful handfuls are bursting with deliciousness from the sweet and tangy oyster and chilli-glazed beef and the spiked pickled veggies and also has some serious crunch from the crunchy noodles.
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 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
sweet chilli sauce
2 packet
beef strips
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
Crunchy Fried Noodles
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1
carrot
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!
• Meanwhile, in a small bowl, combine oyster sauce and sweet chilli sauce. Set aside.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips, tossing, in batches, until browned and cooked through, 1-2 minutes. • Return all beef to pan, add oyster sauce mixture and toss, 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, pickled cucumber and carrot and sticky glazed beef. Top with crunchy fried noodles. • Serve with any remaining pickled veggies. Enjoy!