Honey-Soy Beef Tacos
with Speedy Pickled Onion & Crispy Shallots
You think you know tacos? Think again. Our Asian-style beef filling changes the whole flavour profile of these tacos with its sweet and salty honey-soy glaze. Top them with crisp veggies and a punchy pickled onion for maximum enjoyment of this game-changer in fusion cuisine.
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Ingredients
1 clove
garlic
1 packet
beef strips
½
onion
1
carrot
1 bag
Cos Lettuce Mix
½
Fresh Chilli
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
garlic aioli
(Contains Egg, Soy; )
1 sachet
Crispy Shallots
Not included in your delivery
tbs
olive oil
2.5 tbs
soy sauce
(Contains Gluten, Soy; )
1 tbs
honey
¼ cup
vinegar (rice wine or white wine)
¼ cup
water
Nutrition Values
Utensils
Instructions
Finely chop the garlic. In a medium bowl, combine the garlic, soy sauce and honey. Add the beef strips, toss to coat and set aside to marinate. TIP: If you have time, let the beef marinate for at least 15 minutes to enhance the flavour and increase tenderness.
While the beef is marinating, thinly slice the red onion (see ingredients). In a small bowl, combine the vinegar, the water 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: If you don't like pickled onion, skip this step and cook the onion in step 4 with the beef!
While the onion is pickling, grate the carrot (unpeeled). Thinly slice the long green chilli (if using). In a second medium bowl, combine the carrot, cos lettuce mix and chilli. Season with salt and pepper and toss to coat. Set aside.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the beef strips, in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate. TIP: Cooking the meat in batches over a high heat keeps it tender. TIP: You can cook the onion with the beef if you prefer.
While the beef is cooking, 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. Top the tortillas with the salad, honey-soy beef and quick-pickled onion. Spoon over the garlic aioli and garnish with the crispy shallots.