You think you know tacos? Think again. Our Asian-style beef filling changes the whole flavour profile of these tacos with its sweet and salty honey-soy glaze. Top them with fresh veggies and a punchy onion pickle for maximum enjoyment of this game changer in fusion cuisine.
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
long green chilli
baby spinach leaves
mini flour tortillas(ContainsGluten)
crushed peanuts(ContainsPeanutsMay be presentGluten, Tree Nuts, Sesame, Milk, Soy)
soy sauce(ContainsGluten, Soy)
vinegar (rice wine or white wine)
• Finely chop garlic. Thinly slice red onion (see ingredients). • In a medium bowl, combine garlic, soy sauce and honey. Add beef strips and toss to coat. Set aside. • In a small bowl, combine vinegar and a good pinch of sugar and salt. Scrunch onion in your hands, then add to pickling liquid with just enough water to cover onion. Stir to coat and set aside.
TIP: If you don’t like pickled onion, cook the onion in step 3 with the beef!
• While onion is pickling, grate carrot. Thinly slice long green chilli (if using). • In a second medium bowl, combine carrot, baby spinach leaves and chilli. Season with 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 oil is hot, cook beef strips, in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate. • Meanwhile, microwave mini flour tortillas on a plate for 10 second bursts, until warmed through.
TIP: You can cook the onion with the beef if you prefer.
TIP: Cooking the beef in batches over a high heat keeps it tender.
• Drain pickled onion. • Top tortillas with salad, honey-soy beef and quick-pickled onion. • Spoon over garlic aioli and garnish with crushed peanuts to serve.