
2
Garlic
500 g
Beef Strips
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Baby Spinach Leaves
1 packet
Slaw Mix
1
Pear
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 sachet
Coriander
If you've doubled your beef strips, flavour in a large bowl. ---------------------------------CCM TEXT---------------------------------------- • Finely chop the garlic. • In a large bowl, combine garlic, the soy sauce, honey and sesame seeds. Add 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.
• Thinly slice pear. Roughly chop coriander.
• In a second medium bowl, combine pear, baby leaves, slaw mix, garlic aioli and a drizzle of white wine vinegar. Season with salt and pepper and toss to coat. Set aside. Little cooks: Kids can help toss the salad!
• In a large frying pan, heat a drizzle of olive oil over high heat. • When the oil is hot, cook 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 helps keep it tender.
• Meanwhile, microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.
• Bring everything to the table to serve. • Top tortillas with some salad and Korean-style sesame beef. • Garnish with coriander to serve. Enjoy! Little cooks: Take the lead and help build the tacos!