Honey-Soy Beef Tacos with Speedy Pickled Onion & Crushed Peanuts
Top rated | Available all March
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 fresh veggies and a punchy onion pickle for maximum enjoyment of this game-changer in fusion cuisine.
Unfortunately, this week's cos lettuce was in short supply, so we've replaced it with baby spinach leaves. Don't worry, the recipe will be just as delicious!
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 clove
garlic
1 packet
beef strips
½
onion
1
carrot
1 bag
baby spinach leaves
½
Fresh Chilli
8
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
garlic aioli
(Contains Egg, Soy; )
1 packet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
Not included in your delivery
olive oil
2.5 tbs
soy sauce
(Contains Gluten, Soy; )
1 tbs
honey
¼ cup
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
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 and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid with just enough water to cover the onion. Stir to coat and 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. Roughly chop the baby spinach leaves. Thinly slice the long green chilli (if using). In a second medium bowl, combine the carrot, baby spinach 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 crushed peanuts.