Korean Style Beef Tacos
with Sriracha Mayo and Pickled Cucumber
.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
240
British 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 traces of: Celery)
25
Ketjap Manis
(Contains: Soya)
½
Cucumber
(May contain traces of: Celery)
2
Mayonnaise
Not included in your delivery
1
Sugar
Utensils
Instructions
Halve, peel and thinly slice the onion.Halve the pepper and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a frying pan over high heat.When hot, add the beef mince.Cook until browned, breaking up with a spoon as it cooks, 2-3 mins.Stir the onion and pepper into the beef and continue cooking for another 4-5 mins.
Meanwhile, trim the ends from the cucumber, halve lengthways and thinly slice.Pop into a bowl and pour on the rice vinegar, a pinch of salt and the sugar (see ingredients for amount).Toss to coat and keep to one side.
Next, mix half of the sriracha with the mayonnaise in a small bowl.
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.Stir and cook until fragrant, 1 minute.Stir in the soy sauce, ketjap manis, honey and remaining sriracha. Bring to a bubble and remove form the heat.Get ready to serve.
Lay out 3 tacos per person on each plate.Spread on the mayo with the back of a spoon.Top with the beef mixture and then a few slices of cucumber.Serve any remaining cucumber alongside.Fold and devour!
