Korean Style Beef Tacos

Name: Korean Style Beef Tacos with Sriracha Mayo and Pickled Onion
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 1 Red Onion; 1 Green Pepper; 1 Bell Pepper; 1 Garlic Clove**; 240 British Beef Mince; 15 Rice Vinegar; 1 Sriracha Sauce; 2 Mayonnaise; ½ Ginger Puree; 25 Soy Sauce; 25 Ketjap Manis; 15 Honey; 6 Plain Taco Tortillas; 1 Sugar

with Sriracha Mayo and Pickled Onion

Recipe Development TeamPublished on March 23, 2021

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Tags:

Rapid

•Spicy

Allergens:

Cereals containing gluten

•Soya

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.

Total20 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

Red Onion

Green Pepper

(May contain traces of: Celery)

Bell Pepper

(May contain traces of: Celery)

Garlic Clove**

240

British Beef Mince

Rice Vinegar

Sriracha Sauce

Mayonnaise

Ginger Puree

Soy Sauce

(Contains: Cereals containing gluten, Soya)

Ketjap Manis

(Contains: Soya)

Honey

Plain Taco Tortillas

(Contains: Cereals containing gluten)

Not included in your delivery

Sugar

Nutritional information

Energy (kcal)733 kcal

Energy (kJ)3066 kJ

Fat28.6 g

of which saturates12.2 g

Carbohydrate85.8 g

of which sugars29.2 g

Protein39.4 g

Salt5 g

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

Utensils

•Chopping Board

•Small Bowl

•Knife

•Garlic Press

•Spoon

•Grill Pan

•Plate

Cooking Instructions and Tips

a) Halve, peel and thinly slice the red onion. b) Put the rice vinegar into a small bowl and add the sugar (see ingredients for amount). Season with salt and pepper, add half the red onion and stir to coat. Set aside.

a) Halve the peppers and discard the cores and seeds. Slice into thin strips. b) Peel and grate the garlic (or use a garlic press).

a) Heat a drizzle of oil in a frying pan on medium-high heat. b) When the oil is hot, add the beef mince and cook until browned, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. c) Use a wooden spoon to break it up as it cooks. Drain and discard any excess fat from the mince, then season with salt and pepper. d) Stir the remaining red onion and pepper into the mince and continue cooking until softened, 4-5 mins.

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

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 min. c) Stir in the soy sauce, ketjap manis, honey and remaining sriracha. Bring to a bubble and remove form the heat.

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 some of the pickled red onion. d) Fold and devour!