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Korean Beef Tacos

Korean Beef Tacos

with Speedy Pickled Onion

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Mexican Korean fusion? Yeah, that’s right, tonight we’re getting trendy on you. Don’t worry though, after you’ve tried our easy pickle on this colourful taco, you’ll be glad we did.

Allergens:GlutenSoyEggsPeanuts

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

Prep Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 clove

garlic

1 packet

beef strips

½ unit

red onion

1 unit

carrot

½ head

cos lettuce

6 unit

mini flour tortillas

(ContainsGlutenMay be presentSesame, Soy)

1 packet

garlic aioli

(ContainsEggs)

1 packet

crushed peanuts

(ContainsPeanutsMay be presentSesame, Soy, Gluten, Tree Nuts, Milk)

½ unit

long green chilli

Not included in your delivery

2.5 tbs

soy sauce

(ContainsGluten, Soy)

4 tsp

honey

¼ cup

vinegar (rice wine or white wine)

¼ cup

water

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3390 kJ
Fat36.5 g
of which saturates6.5 g
Carbohydrate69.7 g
of which sugars25.4 g
Protein46.7 g
Sodium2640 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic (or use a garlic press). 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 list). In a small bowl, combine the rice wine vinegar, 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 just before 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). Shred the cos lettuce (see ingredients list). Thinly slice the long green chilli (see ingredients list), if using. In a second medium bowl, combine the grated carrot, cos lettuce and chilli (if using). Season with a pinch of salt and pepper and toss to coat. Set aside.

4

In a medium frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add 1/2 the beef strips and cook, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate, cover to keep warm and repeat with the remaining beef.

TIP: Cooking the beef in batches over a high heat helps keep 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. Just before serving, drain the pickled onion.

6

Bring everything to the table to serve. Top the tortillas with the salad, Korean beef and pickled onion. Add a dollop of garlic aioli and sprinkle over the crushed peanuts.