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Japanese Beef Tacos

Japanese Beef Tacos

with Quick-Pickled Cucumber & Toasted Sesame Seeds

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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!

Allergens:GlutenSoySesameEggs

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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 unit

cucumber

1 knob

ginger

1 clove

garlic

1 packet

beef strips

1 sachet

mixed sesame seeds

(ContainsSesame)

8 unit

mini flour tortillas

(ContainsGluten)

1 packet

Japanese dressing

(ContainsSoy, Sesame)

1 bag

slaw mix

1 packet

coconut sweet chilli mayonnaise

(ContainsEggs)

Not included in your delivery

olive oil

¼ cup

vinegar (white wine or red wine)

¼ cup

water

2.5 tbs

soy sauce

(ContainsGluten, Soy)

4 tsp

honey

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
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.