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Korean-Style Beef Tacos with Pickled Chilli & Crushed Peanuts Recipe

Name: Korean-Style Beef Tacos with Pickled Chilli & Crushed Peanuts
Total time: 25 min
Yield: 2
Ingredients: olive oil; 1 clove garlic; 2 tbs soy sauce; 1 tbs honey; 1 packet beef strips; ½ long chilli (optional); ¼ cup vinegar (white wine or rice wine); 1 carrot; 1 capsicum; 1 bag mixed salad leaves; 6 mini flour tortillas; 1 packet mayonnaise; 1 packet crushed peanuts

HelloFresh

Tender beef strips work a treat with a crisp, colourful salad in these speedy tacos, inspired by some serious Korean flavours. The zing from the lightly pickled chilli and the crunchiness from the crushed peanuts adds the finishing touch. Unfortunately, this week’s crispy shallots were in short supply, so we’ve replaced them with crushed peanuts. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Ingredients

olive oil

1 clove garlic

2 tbs soy sauce

1 tbs honey

1 packet beef strips

½ long chilli (optional)

¼ cup vinegar (white wine or rice wine)

1 carrot

1 capsicum

1 bag mixed salad leaves

6 mini flour tortillas

1 packet mayonnaise

1 packet crushed peanuts

Method

• Finely chop garlic.

• In a medium bowl, combine garlic, the soy sauce and the honey.

• Add beef strips, tossing to coat. Set aside.

• Thinly slice long chilli (if using).

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

• Grate 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, tossing, until tender, 4-5 minutes. Transfer to a plate.

• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook beef strips, in batches (cooking the beef in batches helps keep it tender), tossing, until browned and cooked through, 1-2 minutes.

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

• Drain pickled chilli.

• Fill tortillas with salad, Korean-style beef and pickled chilli.

• Top with mayonnaise and crushed peanuts to serve.