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Korean-Style Beef Tacos

Korean-Style Beef Tacos

with Garlic Aioli & Crispy Shallots

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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!

Allergens:GlutenSoySesameEggs

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 Time30 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

3 clove

garlic

1 packet

sesame seeds

(ContainsSesameMay be presentGluten, Peanuts, Tree Nuts, Milk, Soy)

1 packet

beef strips

1 unit

carrot

2 unit

pear

1 head

cos lettuce

1 bunch

coriander

16 unit

mini flour tortillas

(ContainsGluten)

1 packet

garlic aioli

(ContainsEggs)

2 packet

crispy shallots

Not included in your delivery

tbs

olive oil

⅔ cup

soy sauce

(ContainsGluten, Soy)

2 tbs

honey

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3620 kJ
Fat36.7 g
of which saturates7.6 g
Carbohydrate83.1 g
of which sugars25.1 g
Dietary Fibre0 g
Protein45.2 g
Cholesterol0 mg
Sodium1690 mg
Utensils
Utensilsarrow down iconarrow down icon
Large 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, 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.

2

Grate the carrot (unpeeled). Thinly slice the pear. Shred the cos lettuce. Roughly chop the coriander.

3

In a medium bowl, combine the carrot and cos lettuce. Season with a pinch of salt and pepper and toss to coat. Set aside.

4

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.

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.

6

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.