Quick Japanese-Style Beef Tacos
with Creamy Slaw & Crispy Shallots- Eggs
- Soy
- Sesame
- Molluscs
- Gluten
- Gluten(Wheat)
Everything tastes better in taco form. Case in point: this stunning cuisine mash-up! Steamy tortillas are filled with savoury-sweet Japanese-inspired beef strips and topped with a creamy Southern-style slaw and crispy shallots. All of this ready in just 15 minutes, taco night just got a whole lot better.
Ingredients
2 clove
garlic
1 bag
baby spinach leaves
1 packet
garlic aioli
(Contains: Eggs, Soy; )
1 sachet
oyster sauce
(Contains: Molluscs; )
1 bag
Slaw Mix
1 packet
beef strips
8
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 bunch
coriander
1 packet
Crispy Shallots
Not included in your delivery
olive oil
1 tbs
sesame oil
(Contains: Sesame; )
1 tbs
brown sugar
1 tbs
soy sauce
(Contains: Soy, Gluten; )
1 tbs
water
Nutrition Values
Utensils
Cooking Steps
Finely chop the garlic. Roughly chop the baby spinach leaves.
In a medium bowl, combine the garlic aioli and sesame oil. In a small bowl, combine the oyster sauce, soy sauce, water and brown sugar. Set aside.
Add the slaw mix and baby spinach to the sesame aioli. Season to taste and toss to coat. Set aside.
In a large frying pan, heat a drizzle of olive oil over a high-heat. When the oil is hot, cook the beef strips, tossing, until browned and cooked through, 1-2 minutes (cook in batches if your pan is getting crowded). Add the garlic to the beef and cook until fragrant, 1 minute. Add the oyster sauce mixture and stir until the beef is coated, 1-2 minutes. TIP: Cooking the meat in batches over a high heat helps it stay tender.
While the beef is cooking, microwave the mini flour tortillas on a plate for 10 second bursts or until warmed through.
Bring everything to the table to serve. Fill the tortillas with some creamy slaw and Japanesestyle beef. Tear over the coriander and sprinkle with the crispy shallots.
