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

Monthly Special
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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.


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Total Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 clove


1 packet

beef strips


red onion



½ head

cos lettuce


long green chilli


mini flour tortillas


1 packet

garlic aioli


1 packet

crushed peanuts

(ContainsPeanutsMay be presentGluten, Tree Nuts, Sesame, Milk, Soy)

Not included in your delivery

Olive Oil

2.5 tbs

soy sauce

(ContainsGluten, Soy)

1 tbs


¼ cup

vinegar (rice wine or white wine)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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
Instructionsarrow up iconarrow up icon
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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.


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!


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.


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.


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.


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.