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Korean Style Beef Tacos

Korean Style Beef Tacos

with Sriracha Mayo and Pickled Cucumber

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We’ve used classic Korean-style flavours in this dish to bring a fresh twist on a classic Mexican favourite. The spiced beef filling works brilliantly with the fresh zingy pickled cucumber. Make this a total crowd-pleaser by serving everything in the middle of the table and getting everyone to build their own!

Tags:RapidSpicy
Allergens:EggMustardGlutenSoya

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Onion

1 unit(s)

Green Pepper

1 unit(s)

Garlic

240 grams

Beef Mince

½ unit(s)

Cucumber

1 sachet

Rice Vinegar

1 sachet

Sriracha

2 sachet

Mayonnaise

(ContainsEgg, Mustard)

½ sachet

Ginger puree

1 sachet

Soy Sauce

(ContainsGluten, Soya)

1 sachet

Ketjap Manis

(ContainsGluten, Soya)

1 pot(s)

Honey

6 unit(s)

Soft Shell Taco

(ContainsGluten)

Not included in your delivery

1 tsp

Sugar

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3123 kJ
Energy (kcal)747 kcal
Fat29.0 g
of which saturates10.0 g
Carbohydrate84 g
of which sugars29.0 g
Dietary Fiber4 g
Protein34 g
Cholesterol0 mg
Salt3.23 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Instructionsarrow up iconarrow up icon
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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).

2

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

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.

4

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

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.

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!