NZ Asian Beef Taco
with Pickled Onion and Japanese Mayo
- Wheat
- Gluten
- Sesame
- Soy
- Fish
- Eggs
- May contain traces of allergens
Ingredients
300 g
Beef Rump
1 packet
Japanese Dressing
(Contains: Wheat, Gluten, Sesame, Soy; May be present: Fish, Eggs)
1
Cucumber
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Mixed Salad Leaves
1
Red Onion
1
Carrot
2
Garlic
Nutrition Values
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.
