Honey-Soy Beef Rump Tacos
with Quick-Pickled Onion & Crispy Shallots
You think you know tacos? Think again. Our Asian-style beef rump 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 pickled onion for maximum enjoyment of this game-changer in fusion cuisine.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Crispy Shallots
300 g
Beef Rump
1
Fresh Chilli
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Baby Leaves
1
Red Onion
1
Carrot
1 packet
Garlic Aioli
Nutrition Values
Utensils
Cooking Steps
• Place the beef rump between two sheets of baking paper. Pound the beef with a meat mallet or rolling pin until slightly flattened. • Season the beef with salt and pepper. • In a medium bowl, combine garlic, soy sauce and honey. Add beef rump and toss to coat. Set aside.
• While the onion is pickling, grate carrot. Thinly slice fresh chilli (if using). • In a medium bowl, combine carrot, baby spinach leaves and chilli. Season with salt and pepper and toss to coat. Set aside.
• In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the beef, turning, for 4-5 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. TIP: Pounding the beef ensures that it's extra tender once cooked.
• Slice the beef. Top tortillas with salad, honey-soy beef and quick-pickled onion. • Spoon over garlic aioli and sprinkle with crushed peanuts to serve. Enjoy! Little cooks: Take the lead and help build the tacos!
