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Honey-Soy Beef Tacos

Honey-Soy Beef Tacos

with Speedy Pickled Onion & Crushed Peanuts

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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.

Tags:QuickKid Friendly
Allergens:GlutenEggsPeanutsSoy

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 Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 clove

garlic

1 packet

beef strips

½

red onion

1

carrot

½

long green chilli

1 bag

baby spinach leaves

8

mini flour tortillas

(ContainsGluten)

1 packet

garlic aioli

(ContainsEggs)

1 packet

crushed peanuts

(ContainsPeanutsMay be presentGluten, Tree Nuts, Sesame, Milk, Soy)

Not included in your delivery

1

olive oil

4 tsp

honey

2.5 tbs

soy sauce

(ContainsGluten, Soy)

¼ cup

vinegar (rice wine or white wine)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3511 kJ
Fat37.3 g
of which saturates8.6 g
Carbohydrate70.9 g
of which sugars19.6 g
Protein50 g
Sodium1848 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• 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!

2

• 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.

3

• 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.

4

• 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.