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Honey-Soy Beef Tacos

Honey-Soy Beef Tacos

with Speedy Pickled Onion & Crispy Shallots

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You think you know tacos? Think again. Our Asian-style beef filling changes the whole flavour profile of these tacos with its sweet and salty honey-soy glaze. Top them with crisp veggies and a punchy pickled onion for maximum enjoyment of this game-changer in fusion cuisine.

Allergens:GlutenSoyEggs

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time25 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 clove

garlic

1 packet

beef strips

½

red onion

1

carrot

1 bag

cos lettuce mix

½

long green chilli

6

mini flour tortillas

(ContainsGluten)

1 packet

garlic aioli

(ContainsEggs)

1 sachet

crispy shallots

Not included in your delivery

tbs

olive oil

2.5 tbs

soy sauce

(ContainsGluten, Soy)

1 tbs

honey

¼ cup

vinegar (rice wine or white wine)

¼ cup

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3334 kJ
Fat40.7 g
of which saturates12.3 g
Carbohydrate64.5 g
of which sugars19.9 g
Dietary Fibre0 g
Protein41.3 g
Cholesterol0 mg
Sodium1698 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic. In a medium bowl, combine the garlic, soy sauce and honey. Add the beef strips, toss to coat and set aside to marinate. TIP: If you have time, let the beef marinate for at least 15 minutes to enhance the flavour and increase tenderness.

2

While the beef is marinating, thinly slice the red onion (see ingredients). In a small bowl, combine the vinegar, the water and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid and stir to coat. Set aside until serving. TIP: If you don't like pickled onion, skip this step and cook the onion in step 4 with the beef!

3

While the onion is pickling, grate the carrot (unpeeled). Thinly slice the long green chilli (if using). In a second medium bowl, combine the carrot, cos lettuce mix and chilli. Season with salt and pepper and toss to coat. Set aside.

4

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the beef strips, in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate. TIP: Cooking the meat in batches over a high heat keeps it tender. TIP: You can cook the onion with the beef if you prefer.

5

While the beef is cooking, heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.

6

Drain the pickled onion. Bring everything to the table to serve. Top the tortillas with the salad, honey-soy beef and quick-pickled onion. Spoon over the garlic aioli and garnish with the crispy shallots.