Speedy Teriyaki Beef Tacos
with Creamy Slaw & Crispy Shallots- Wheat
- Gluten
- Eggs
- Soy
- Molluscs
Ingredients
1 packet
Crispy Shallots
250 g
Beef Strips
1
Cucumber
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1
Carrot
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 packet
Oyster Sauce
(Contains: Molluscs; )
1 packet
Shredded Cabbage Mix
Nutrition Values
Cooking Steps
• Grate the carrot. Thinly slice cucumber into sticks. • In a small bowl, combine teriyaki sauce, the brown sugar, vinegar and a splash of water.
Little cooks: Older kids can help grate the carrot under adult supervision.
• In a medium bowl, combine shredded cabbage mix, carrot, garlic aioli, the sesame oil (if using) and a drizzle of vinegar. Season to taste.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips in batches, until browned and cooked through, 1-2 minutes. • Add the teriyaki sauce mixture and stir until the beef is coated, 1-2 minutes. • While the beef is cooking, microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
Little cooks: Help warm the tortillas with oven gloves and under adult supervision. Be careful, the plate can get hot! TIP: Cooking the meat in batches over high heat helps it stay tender
• Bring everything to the table to serve. Fill tortillas with some creamy slaw, cucumber and teriyaki beef. • Sprinkle with crispy shallots to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the shallots!
