Speedy Asian Beef Tacos
with Sesame Dressing & 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 fresh veggies and crispy shallots for maximum enjoyment of this game-changer in fusion cuisine.
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
Sesame Oil Blend
(Contains Sesame; )
1 packet
beef strips
1 packet
sesame seeds
(Contains Sesame; )
1 packet
mayonnaise
(Contains Egg; )
1 unit
carrot
1 unit
cucumber
1 bag
shredded red cabbage
8 unit
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
Crispy Shallots
Not included in your delivery
olive oil
2.5 tbs
soy sauce (for the beef)
(Contains Gluten, Soy; )
1 tbs
honey
1.2 tsp
soy sauce (for the sauce)
(Contains Gluten, Soy; )
1 tsp
sugar
1 tsp
rice wine vinegar
Nutrition Values
Utensils
Instructions
Finely chop the garlic (or use a garlic press). In a medium bowl, combine the garlic, soy sauce (for the beef), honey and 1/2 the sesame oil blend. Add the beef strips and toss to coat. 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.
Heat a large frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Add the soy sauce (for the sauce), sugar, rice wine vinegar, mayonnaise and the remaining sesame oil blend to the bowl with the toasted sesame seeds. Mix well and set aside.
TIP: The hot sesame seeds might sizzle in the sauce, this adds to the flavour!
Grate the carrot (unpeeled). Thinly slice the cucumber into batons. In a medium bowl, combine 1/2 the sesame dressing with the shredded red cabbage. Toss to coat and set aside.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add 1/2 the beef strips and cook, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate and repeat with the remaining beef strips. Add the excess beef marinade to the empty pan and cook until bubbling, 1 minute. Remove from the heat and return the beef strips to the pan. Toss to coat in the marinade.
TIP: Cooking the meat in batches over a high heat helps keep it tender. TIP: The beef may char a little in the pan, this adds to the flavour!
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.
Bring everything to the table to serve. Fill the tortillas with a helping of the slaw, carrot, cucumber and Asian beef strips. Drizzle over the remaining sesame dressing and sprinkle with the crispy shallots.