Asian Beef Rump & Peanut Sauce Tacos
with Creamy Sesame Slaw & Plant-Based Mayonnaise
What happens when you combine the flavours of Mexico and Asia into one dish? A whole new take on tacos you didn’t know you needed! Golden beef rump and creamy sesame slaw are nestled into a warm tortilla, then drizzled with a delightfully nutty peanut sauce. Yum!
We’ve replaced the crispy shallots in this recipe with spring onion due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
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
Ingredients
1 stalk
celery
2 clove
garlic
1 packet
Beef Rump
2 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
peanut butter
(Contains Peanut; )
1 packet
Shredded Cabbage Mix
1 packet
Plant-Based Mayo
(Contains Soy; )
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1
Spring Onion
Not included in your delivery
olive oil
2 tsp
plain flour
(Contains Gluten; )
2 tbs
soy sauce
(Contains Gluten, Soy; )
¼ cup
water
1 tsp
sesame oil
(Contains Sesame; )
drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
• Thinly slice spring onion. • Thinly slice celery. Finely chop garlic. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Slice beef rump. • In a medium bowl, add beef rump, sweet soy seasoning, plain flour and a drizzle of olive oil, then gently toss until well coated. Set aside.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • Transfer to a plate to rest.
• Wipe out frying pan and return to medium heat with a drizzle of olive oil. • Cook garlic until fragrant, 1 minute. • Add peanut butter, the soy sauce and water and cook, stirring until slightly reduced, 1-2 minutes
TIP: Add a splash of water if the sauce mixture looks too thick.
• To a large bowl, add shredded cabbage mix, plant-based mayo, celery, the sesame oil and a drizzle of rice wine vinegar. Season and toss to combine. • Microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • Top tortillas with creamy sesame slaw and beef rump. • Spoon over peanut sauce and sprinkle spring onion to garnish. Enjoy!