Japanese Beef Tacos
with Quick-Pickled Cucumber & Toasted Sesame Seeds
Tender beef strips get an aromatic boost in these speedy tacos inspired by Japanese flavours. With a crisp slaw, nutty sesame seeds and lightly pickled cucumber to bring it all together, these are a fusion of some of the tastiest flavours around!
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 unit
cucumber
1 knob
ginger
1 clove
garlic
1 packet
beef strips
1 sachet
mixed sesame seeds
(Contains Sesame; )
8 unit
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
Japanese Dressing
(Contains Sesame, Soy, Gluten(Wheat); May be present Egg, Fish. )
1 bag
slaw mix
1 packet
Coconut Sweet Chilli Mayonnaise
(Contains Egg; )
Not included in your delivery
olive oil
¼ cup
vinegar (white wine or red wine)
¼ cup
water
2.5 tbs
soy sauce
(Contains Gluten, Soy; )
4 tsp
honey
Nutrition Values
Utensils
Instructions
Thinly slice the cucumber into batons. In a medium bowl, combine the vinegar, water and a generous pinch of sugar and salt. Stir, then add the cucumber and toss to coat. Set aside until serving.
TIP: Slicing the cucumber very thinly helps it pickle faster! TIP: Stir the cucumber occasionally so it stays submerged.
Finely grate the ginger and garlic (or use a garlic press). In a medium bowl, combine the ginger, garlic, soy sauce and honey. Add the beef strips and toss to coat. Set aside.
Heat a large frying pan over a medium-high heat. Add the mixed sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl.
Return the pan to a high heat with a drizzle of olive oil. Add 1/2 the beef strips, shaking off any excess marinade back into the bowl, and cook, tossing, until browned, 1-2 minutes. Transfer to a plate. Repeat with the remaining beef strips.
TIP: Cooking the beef without any excess marinade helps keep it tender without stewing the meat.
Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed. In a medium bowl, combine the Japanese dressing with a drizzle of olive oil. Add the slaw mix and the toasted sesame seeds and toss to coat.
Drain the pickled cucumber. Bring everything to the table to serve. Spread the coconut sweet chilli mayonnaise over the tortillas. Top with the Japanese slaw, beef strips and pickled cucumber.