Easy Sticky Sweet-Soy Beef Tacos
with Asian Slaw & Sriracha Mayo
Take your tacos to the next level and reach for the stars with our sweet-soy seasoning because it’s sure to change the whole profile of these tacos when it comes into contact with tender beef strips. If you dare, go another step further and layer a punchy sriracha mayo over the tortillas. The flavour in these tacos are limitless!
This recipe is under 650kcal per serving.
Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
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
Ingredients
250 g
Beef Strips
1 packet
Mayonnaise
(May be present: Soy, Sesame, Fish, Eggs. )
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Sriracha
(May be present: Soy, Sesame, Fish, Eggs, Almond, Milk, Wheat, Gluten. )
1
Spring Onion
1
Carrot
1 packet
Shredded Cabbage Mix
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
1 packet
Pea Pods
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
1 tsp
soy sauce
(Contains: Soy; May be present: Gluten. )
1 drizzle
vinegar (rice wine or white wine)
1 drizzle
sesame oil
(Contains: Sesame; )
Nutrition Values
Utensils
Cooking Steps
• Grate the carrot (see ingredients). Thinly slice cucumber into sticks. Thinly slice spring onion. • In a small bowl, combine mayonnaise and sriracha. Set aside. • In a medium bowl, combine sweet soy seasoning and a drizzle of olive oil. Add beef strips, toss to combine.
Little cooks: Take charge by combining the mayo and sriracha!
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef in batches until browned and cooked through, 1-2 minutes. • Return all the beef to the pan, then add the honey and soy sauce, tossing to combine, 1 minute. Remove pan from heat.
• Meanwhile, combine slaw mix, carrot and a drizzle of vinegar and sesame oil in a second medium bowl. Season with salt and pepper. • Microwave mini flourtortillas on a plate in 10 second bursts, until warmed through.
Little cooks: Help warm the tortillas with oven gloves and under adult supervision. Be careful, the plate can get hot!
• Spread some sriracha mayo over each tortilla, then top with some Asian slaw, cucumber and sticky sweet-soy beef. • Top with spring onion. Serve with any remaining sriracha mayo. Enjoy!
