NZ Asian Beef Taco

Name: NZ Asian Beef Taco with Pickled Onion and Japanese Mayo
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: 300 g Beef Rump; 1 packet Japanese Dressing; 1 Cucumber; 6 Mini Flour Tortillas; 1 packet Mixed Salad Leaves; 1 Red Onion; 1 Carrot; 2 Garlic; 1 packet Mayonnaise

with Pickled Onion and Japanese Mayo

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Allergens:

Wheat

•Gluten

•Sesame

•Soy

The quantities provided above are averages only.

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

Total35 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

300 g

Beef Rump

1 packet

Japanese Dressing

(Contains: Wheat, Gluten, Sesame, Soy; May be present: Fish, Eggs. )

Cucumber

Mini Flour Tortillas

(Contains: Wheat, Gluten; )

1 packet

Mixed Salad Leaves

Red Onion

Carrot

Garlic

1 packet

Mayonnaise

(May be present: Fish, Eggs, Soy, Sesame. )

Nutrition Values

Calories622 kcal

Energy (kJ)2600 kJ

Fat26.4 g

of which saturates8.6 g

Carbohydrate51.7 g

of which sugars13.6 g

Dietary Fibre10.5 g

Protein41.7 g

Cholesterol55 mg

Sodium814 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.

Cooking Steps

Thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar, water and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid and stir to coat. Set aside until serving. TIP: Toss the onion occasionally so it stays submerged.

While the onion is pickling, finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Cut the cucumber into thin batons. In a small bowl combine, the Japanese dressing and the mayonnaise.

Thinly slice the beef rump into 1cm strips. In a medium bowl, combine the soy sauce, honey and garlic.

In a medium frying pan, heat a drizzle of olive oil over a high heat. Add 1/2 the beef strips and cook until browned and cooked through, 2-3 minutes. Transfer to a plate and repeat with the remaining beef strips. TIP: Cooking the meat in batches over a high heat helps it stay tender. Reduce the heat to medium and return the beef to the pan. Add the honey-soy marinade and cook until fragrant, 1-2 minutes.

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, or until warmed through.

Drain the pickled onion. Bring everything to the table. Fill the tortillas with the mixed salad leaves, carrot, cucumber, honey-soy beef and pickled onion. Drizzle over the Japanese mayo.