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Korean Style Beef Tacos
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Korean Style Beef Tacos

Korean Style Beef Tacos

with Sriracha Mayo and Pickled Cucumber

Tex-Mex and Korean cuisine come together in this beautifully flavoured dish. We’ve used classic Indian spices in this dish to bring a fresh twist on a classic Mexican favourite. The spiced beef filling works brilliantly with the fresh zingy mayonnaise. Make this a total crowd-pleaser by serving everything in the middle of the table and getting everyone to build their own!

Tags:
Rapid
Allergens:
Cereals containing gluten
Soya

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.

Preparation Time20 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

240

Beef Mince

1

Sriracha Sauce

25

Soy Sauce

(Contains Cereals containing gluten, Soya)

15

Honey

1

Onion

6

Plain Taco Tortillas

(Contains Cereals containing gluten)

1

Garlic Clove

15

Rice Vinegar

½

Ginger Puree

1

Green Pepper

(May contain Celery)

25

Ketjap Manis

(Contains Soya)

½

Cucumber

(May contain Celery)

2

Mayonnaise

Not included in your delivery

1

Sugar

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Nutritional information

Energy (kcal)719 kcal
Energy (kJ)3010 kJ
Fat28.9 g
of which saturates12.3 g
Carbohydrate81.9 g
of which sugars26.7 g
Protein39.6 g
Salt4.98 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Grater
Knife
Grill Pan
Bowl
Plate
Spoon

Instructions

Prep time
1

a) Halve, peel and thinly slice the onion. b) Halve the pepper and discard the core and seeds. Slice into thin strips. c) Peel and grate the garlic (or use a garlic press).

Brown the mince
2

a) Heat a drizzle of oil in a frying pan over high heat. b) When hot, add the beef mince. Cook until browned, breaking up with a spoon as it cooks, 2-3 mins. c) Stir the onion and pepper into the beef and continue cooking for another 4-5 mins.

Pickle the cucumber
3

a) Meanwhile, trim the ends from the cucumber, halve lengthways and thinly slice. b) Pop into a bowl and pour on the rice vinegar, a pinch of salt and the sugar (see ingredients for amount). c) Toss to coat and keep to one side.

Sriracha mayo time!
4

a) Next, mix half of the sriracha with the mayonnaise in a small bowl.

Finish the beef
5

a) When the onions and peppers are softened and the beef is cooked through, add the garlic and ginger puree to the pan. IMPORTANT: The beef is cooked when no longer pink in the middle. b) Stir and cook until fragrant, 1 minute. c) Stir in the soy sauce, ketjap manis, honey and remaining sriracha. Bring to a bubble and remove form the heat. d) Get ready to serve.

Time to fold...
6

a) Lay out 3 tacos per person on each plate. b) Spread on the mayo with the back of a spoon. c) Top with the beef mixture and then a few slices of cucumber. d) Serve any remaining cucumber alongside. e) Fold and devour!