Honey-Soy Beef Tacos with Speedy Pickled Onion & Crushed Peanuts
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Honey-Soy Beef Tacos with Speedy Pickled Onion & Crushed Peanuts

Honey-Soy Beef Tacos with Speedy Pickled Onion & Crushed Peanuts

Top rated | Available all March

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.


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


Serving amount

1 clove


1 packet

beef strips





½ head

cos lettuce


Fresh Chilli


Mini Flour Tortillas

(Contains Gluten; )

1 packet

garlic aioli

(Contains Egg, Soy; )

1 packet

Crushed Peanuts

(Contains Peanut; )

Not included in your delivery

Olive Oil

2.5 tbs

soy sauce

(Contains Gluten, Soy; )

1 tbs


¼ cup

vinegar (rice wine or white wine)


Nutrition Values

/ per serving
Energy (kJ)3895 kJ
Fat48.4 g
of which saturates13.1 g
Carbohydrate72 g
of which sugars20.9 g
Protein47.3 g
Sodium1844 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.


Marinate the beef

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

While the beef is marinating, thinly slice the red onion (see ingredients). In a small bowl, combine the vinegar and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid with just enough water to cover the onion. Stir to coat and 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

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

Cook the beef

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.

Heat the tortillas

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

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 crushed peanuts.