Cheesy Korean Style Pulled Beef Tacos
with Sesame Fries and Sambal Baby Gem Salad
Our Cheesy Korean Style Pulled Chicken Tacos are inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)
280 grams
Slow Cooked Beef
60 grams
Mature Cheddar Cheese
(Contains: Milk)
64 grams
Mayonnaise
(Contains: Egg, Mustard)
15 grams
Sambal Paste
1 unit(s)
Baby Gem Lettuce
6 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
120 grams
Coleslaw Mix
80 grams
Gochujang Paste
(Contains: Soya)
48 grams
Sweet Chilli Sauce
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).
Pop the fries onto a large baking tray. Drizzle with oil, sprinkle over the sesame seeds, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, remove the beef from the packaging. Place in an ovenproof dish along with the juices. Season with salt and pepper and cover loosely with foil.
When the oven is hot, roast on the middle shelf for 25-30 mins. IMPORTANT: Ensure the beef is piping hot throughout.
Meanwhile, grate the Cheddar cheese.
In a medium bowl, combine the mayo and sambal paste (add less if you'd prefer things milder). Season with salt and pepper.
Trim the baby gem, halve lengthways, then thinly slice.
Just before everything's ready, pop the tortillas (3 per person) onto a large baking tray and into the oven to warm through, 1-2 mins.
Toss the baby gem and coleslaw mix into the sambal-mayo dressing.
Once the beef is cooked, remove from the oven, reserve 1 tbsp of cooking juices per person, then discard the foil and any remaining cooking juices. Use two forks to shred the beef as finely as you can.
Stir the reserved cooking juices, gochujang and sweet chilli sauce into the pulled beef. Season with salt and pepper.
When everything's ready, lay the tortillas on your plates. Top with some sambal mayo salad and pulled beef, then finish by sprinkling over the cheese - as much as you'd like.
Serve the sesame fries and any remaining salad alongside. TIP: Tacos are best enjoyed eaten by hand - get stuck in!
Enjoy!
