HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSichuan Garlic Beef Tacos
Sichuan Garlic Beef Tacos

Sichuan Garlic Beef Tacos

with Pickled Onion & Peanuts

Read more

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 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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

½ unit

red onion

1 unit


1 unit


1 sachet

roasted peanuts

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

½ bag

cos lettuce

1 packet

Sichuan garlic paste

(ContainsSoy, Sesame)

1 packet

beef mince

6 unit

mini flour tortillas


1 packet

garlic aioli


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)0 kJ
Energy (kJ)3720 kJ
Fat46.3 g
of which saturates8.3 g
Carbohydrate67.4 g
of which sugars20.9 g
Dietary Fibre0 g
Protein45.3 g
Cholesterol0 mg
Sodium1910 mg
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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.