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Korean-Style Beef Rump Tacos with Pickled Onion & Crispy Shallots Recipe

Name: Korean-Style Beef Rump Tacos with Pickled Onion & Crispy Shallots
Total time: 25 min
Yield: 2
Ingredients: olive oil; 1 clove garlic; 2 tbs soy sauce; 1 tbs honey; 1 carrot; 1 bag mixed salad leaves; 6 mini flour tortillas; 1 packet mayonnaise; 1 packet crispy shallots; 1 packet beef rump; 1 capsicum; ½ long chilli; ¼ cup vinegar (white wine or rice wine)

HelloFresh

Tender beef rump and sweet, juicy capsicum work a treat with a cheerful salad in these speedy tacos, inspired by Korean flavours. The creamy mayo and crispy shallots add the finishing touches.

Ingredients

olive oil

1 clove garlic

2 tbs soy sauce

1 tbs honey

1 carrot

1 bag mixed salad leaves

6 mini flour tortillas

1 packet mayonnaise

1 packet crispy shallots

1 packet beef rump

1 capsicum

½ long chilli

¼ cup vinegar (white wine or rice wine)

Method

• Finely chop garlic.

• Place beef between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened (this ensures it's extra tender once cooked). Season with salt and pepper.

• In a medium bowl, combine garlic, the soy sauce and the honey. Add beef rump, tossing to coat. Set aside.

• Thinly slice long chilli (if using).

• In a small bowl, combine vinegar and a good pinch of sugar and salt. Add the chilli to pickling liquid. Set aside.

• Grate the carrot. Thinly slice capsicum, then set aside.

• In a second medium bowl, combine mixed salad leaves and carrot. Season with salt and pepper. Toss to coat. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.

• Cook capsicum, until tender, 4-5 minutes. Transfer to a plate.

• Return frying pan over high medium-heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 3-6 minutes (depending on thickness) or until cooked to your liking. Transfer to a plate to rest (the steak will keep cooking while it rests!).

• When beef is almost done, microwave mini flour tortillas on a plate for 10 second bursts, until warmed through.

• Drain pickled chilli. Slice beef.

• Fill tortillas with salad, Korean-style beef and pickled chilli. Top with mayonnaise and crispy shallots to serve.

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