HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconJapanese Beef Tacos
Japanese Beef Tacos

Japanese Beef Tacos

with Quick-Pickled Cucumber & Toasted Sesame Seeds

Read more

Tender beef strips get an aromatic boost in these speedy tacos inspired by Japanese flavours. With a crisp slaw, nutty sesame seeds and lightly pickled cucumber to bring it all together, these are a fusion of some of the tastiest flavours around!


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 Time20 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit


1 knob


1 clove


1 packet

beef strips

1 sachet

mixed sesame seeds


8 unit

mini flour tortillas


1 packet

Japanese dressing

(ContainsSoy, Sesame)

1 bag

slaw mix

1 packet

coconut sweet chilli mayonnaise


Not included in your delivery

olive oil

¼ cup

vinegar (white wine or red wine)

¼ cup


2.5 tbs

soy sauce

(ContainsGluten, Soy)

4 tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3720 kJ
Fat42.7 g
of which saturates6.5 g
Carbohydrate74.9 g
of which sugars19.4 g
Dietary Fibre0 g
Protein46.2 g
Cholesterol0 mg
Sodium2960 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Thinly slice the cucumber into batons. In a medium bowl, combine the vinegar, water and a generous pinch of sugar and salt. Stir, then add the cucumber and toss to coat. Set aside until serving.

TIP: Slicing the cucumber very thinly helps it pickle faster! TIP: Stir the cucumber occasionally so it stays submerged.


Finely grate the ginger and garlic (or use a garlic press). In a medium bowl, combine the ginger, garlic, soy sauce and honey. Add the beef strips and toss to coat. Set aside.


Heat a large frying pan over a medium-high heat. Add the mixed sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl.


Return the pan to a high heat with a drizzle of olive oil. Add 1/2 the beef strips, shaking off any excess marinade back into the bowl, and cook, tossing, until browned, 1-2 minutes. Transfer to a plate. Repeat with the remaining beef strips.

TIP: Cooking the beef without any excess marinade helps keep it tender without stewing the meat.


Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed. In a medium bowl, combine the Japanese dressing with a drizzle of olive oil. Add the slaw mix and the toasted sesame seeds and toss to coat.


Drain the pickled cucumber. Bring everything to the table to serve. Spread the coconut sweet chilli mayonnaise over the tortillas. Top with the Japanese slaw, beef strips and pickled cucumber.