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Sichuan Garlic Beef Tacos

Sichuan Garlic Beef Tacos

with Pickled Onion & Peanuts

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If you love bold flavours and Asian cuisines, you’ll love food from the Sichuan province in China! While traditional Sichuan cooking usually has a lot of spice, we’ve dialed down the chilli but kept the tasty garlic and umami flavours for an easy-to-eat sauce that will appeal to everyone. And for an unauthentic but totally fun twist, use the flavoursome combination in quick tacos for a moreish and addictive meal!

Allergens:PeanutsGlutenSoyFishSesameEggs

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time25 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit

red onion

1 unit

cucumber

1 unit

carrot

1 sachet

roasted peanuts

(ContainsPeanutsMay be presentTree Nuts, Gluten, Sesame, Milk, Soy)

½ bag

cos lettuce

1 packet

Sichuan garlic paste

(ContainsGluten, Soy, Fish, Sesame)

1 packet

beef mince

6 unit

mini flour tortillas

(ContainsGlutenMay be presentSesame, Soy)

1 packet

garlic aioli

(ContainsEggs)

Not included in your delivery

olive oil

¼ cup

rice wine vinegar (or white wine vinegar)

¼ cup

water (for the pickle)

1.5 tbs

soy sauce

(ContainsGluten, Soy)

1.5 tsp

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3720 kJ
Fat46.3 g
of which saturates8.3 g
Carbohydrate67.4 g
of which sugars20.9 g
Protein45.3 g
Sodium1910 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar, water (for the pickle) 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: Stir the onion occasionally so it stays submerged.

2

Thinly slice the cucumber into batons. Grate the carrot (unpeeled). Roughly chop the roasted peanuts. Shred the cos lettuce (see ingredients list).

3

In a small bowl, combine the soy sauce, Sichuan garlic paste and water (for the sauce). Set aside.

4

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the beef mince and cook, breaking up with a spoon, until just browned, 4-5 minutes. Remove from the heat and add the Sichuan-soy mixture and cook, stirring, until heated through.

5

Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.

6

Drain the pickled onion. Bring everything to the table to serve. Build your tacos by spreading some garlic aioli over a tortilla. Top with some cos lettuce, cucumber, carrot, Sichuan beef and pickled onion. Sprinkle over the peanuts.