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!
Always refer to the product label for the most accurate ingredient and allergen information.
roasted peanuts(ContainsPeanutsMay be presentTree Nuts, Gluten, Sesame, Milk, Soy)
Sichuan garlic paste(ContainsGluten, Soy, Fish, Sesame)
mini flour tortillas(ContainsGlutenMay be presentSesame, Soy)
rice wine vinegar (or white wine vinegar)
water (for the pickle)
soy sauce(ContainsGluten, Soy)
water (for the sauce)
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.
Thinly slice the cucumber into batons. Grate the carrot (unpeeled). Roughly chop the roasted peanuts. Shred the cos lettuce (see ingredients list).
In a small bowl, combine the soy sauce, Sichuan garlic paste and water (for the sauce). Set aside.
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.
Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.
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.