Winner, winner, Korean dinner – this Asian take on tacos includes creamy garlic aioli, crispy shallots and a fresh salad. Tender beef strips marinated in soy sauce and honey are what makes it really sizzle!
Unfortunately, this week's cucumber was in short supply, so we've replaced it with pear. Don't worry, the recipe will be just as delicious!
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
/ Serving 4 people
/ Serving 4 people
mini flour tortillas(ContainsGluten)
soy sauce(ContainsGluten, Soy)
Finely chop the garlic (or use a garlic press). In a medium bowl, combine the garlic, soy sauce, honey and sesame seeds. Add the beef strips and toss to coat. Set aside to marinate.
TIP: If you have time, marinate the beef for at least 15 minutes to enhance the flavour and increase tenderness.
Grate the carrot (unpeeled). Thinly slice the pear. Shred the cos lettuce. Roughly chop the coriander.
In a medium bowl, combine the carrot and cos lettuce. Season with a pinch of 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, add 1/3 of the beef strips and cook, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate and repeat with the remaining beef strips.
TIP: Cooking the meat in batches over a high heat helps keep it tender.
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.
Bring everything to the table to serve. Spread some garlic aioli over a tortilla and top with some pear, cos salad, Korean beef strips and crispy shallots. Garnish with the coriander.