Honey-Soy Beef Tacos
with Quick-Pickled Onion & Crushed Peanuts- Wheat
- Gluten
- Eggs
- Soy
Ingredients
1 packet
Crushed Peanuts
Fresh Chilli
250 g
Beef Strips
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Baby Spinach Leaves
1
Red Onion
1
Carrot
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
Nutrition Values
Cooking Steps
• Finely chop garlic. Thinly slice onion (see ingredients). • In a small bowl, combine vinegar and a good pinch of sugar and salt. Scrunch onion in your hands, then add to pickling liquid with just enough water to cover onion. Stir to coat and set aside.
TIP: If you don't like pickled onion, cook the onion in step 3 with the beef!
• 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 high heat. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. • Reduce heat to medium-low, then return all the beef back to the pan. • Add garlic, the soy sauce and honey, turning beef to coat, 1 minute. Transfer to a plate. • Meanwhile, microwave mini flour tortillas on a plate for 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!
• Drain pickled onion. 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!
