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Asian Honey-Soy Beef Tacos

Asian Honey-Soy Beef Tacos

with Pickled Onion and Japanese Mayo

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You think you know tacos? Think again. Our Asian-style beef filling changes the whole flavour profile of these tacos with its sweet and salty honey-soy glaze. Top them with fresh veggies and a punchy onion pickle for maximum enjoyment of this game-changer in fusion cuisine.

Allergens:SesameSoyEggsGluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

½ unit

red onion

2 clove

garlic

1 unit

carrot

1 unit

cucumber

1 tub

Japanese dressing

(ContainsSesame, Soy)

1 tub

mayonnaise

(ContainsEggs)

1 packet

beef rump

6 unit

mini flour tortillas

(ContainsGluten)

1 bag

mixed salad leaves

Not included in your delivery

olive oil

3 tbs

rice wine vinegar

3 tbs

water

2 tbs

soy sauce

(ContainsSoy, Gluten)

1 tbs

honey

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3600 kJ
Fat40.2 g
of which saturates7.6 g
Carbohydrate71 g
of which sugars21.3 g
Dietary Fibre0 g
Protein47.6 g
Cholesterol0 mg
Sodium2030 mg
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Grater
Knife
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar, water and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid and stir to coat. Set aside until serving. TIP: Toss the onion occasionally so it stays submerged.

2

While the onion is pickling, finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Cut the cucumber into thin batons. In a small bowl combine, the Japanese dressing and the mayonnaise.

3

Thinly slice the beef rump into 1cm strips. In a medium bowl, combine the soy sauce, honey and garlic.

4

In a medium frying pan, heat a drizzle of olive oil over a high heat. Add 1/2 the beef strips and cook until browned and cooked through, 2-3 minutes. Transfer to a plate and repeat with the remaining beef strips. TIP: Cooking the meat in batches over a high heat helps it stay tender. Reduce the heat to medium and return the beef to the pan. Add the honey-soy marinade and cook until fragrant, 1-2 minutes.

5

While the beef is cooking, heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through.

6

Drain the pickled onion. Bring everything to the table. Fill the tortillas with the mixed salad leaves, carrot, cucumber, honey-soy beef and pickled onion. Drizzle over the Japanese mayo.