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

Name: Quick Korean-Style Beef 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 packet beef strips; ½ onion; 1 carrot; ½ fresh chilli; 1 bag mixed leaves; 6 mini flour tortillas; 1 packet mayonnaise; 1 packet crispy shallots; ¼ cup vinegar (white wine or rice wine)

HelloFresh

Tender beef strips work a treat with a crisp, colourful salad in these speedy tacos, inspired by Korean flavours. The acidity from the lightly pickled onion and the crunchiness from the shallots adds the finishing touch. The recent flooding on the East Coast of Australia has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Ingredients

olive oil

1 clove garlic

2 tbs soy sauce

1 tbs honey

1 packet beef strips

½ onion

1 carrot

½ fresh chilli

1 bag mixed leaves

6 mini flour tortillas

1 packet mayonnaise

1 packet crispy shallots

¼ cup vinegar (white wine or rice wine)

Method

• Finely chop garlic.

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

• Thinly slice onion (see ingredients).

• In a small bowl, combine vinegar and a good pinch of sugar and salt.

Scrunch sliced onion in your hands, then add to pickling liquid. Add just

enough water to cover onion. Set aside.

• Grate the carrot. Thinly slice fresh chilli (if using).

• In a second medium bowl, combine mixed leaves, carrot and chilli. Season

with salt and pepper. Toss to coat. Set aside.

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

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

• Drain pickled onion.

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