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Honey-Soy Beef Tacos

Honey-Soy Beef Tacos

with Speedy Pickled Onion & Crispy Shallots

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:
Gluten
Soy
Gluten(Wheat)
Egg

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 Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 clove

garlic

1 packet

beef strips

½

onion

1

carrot

1 bag

Cos Lettuce Mix

½

Fresh Chilli

6

Mini Flour Tortillas

(Contains Gluten(Wheat); )

1 packet

garlic aioli

(Contains Egg, Soy; )

1 sachet

Crispy Shallots

Not included in your delivery

tbs

olive oil

2.5 tbs

soy sauce

(Contains Gluten, Soy; )

1 tbs

honey

¼ cup

vinegar (rice wine or white wine)

¼ cup

water

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Nutrition Values

/ per serving
Energy (kJ)0 kJ
Calories3334 kcal
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
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan

Instructions

MARINATE THE BEEF
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.

PICKLE THE ONION
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!

PREP THE SALAD
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.

COOK THE KOREAN BEEF
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.

WARM THE TORTILLAS
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.

SERVE UP
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.