Korean Style Beef Tacos
with Sriracha Mayo and Pickled Onion
.
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
1
Red Onion
1
Green Pepper
(May contain Celery)
1
Bell Pepper
(May contain Celery)
1
Garlic Clove
240
Beef Mince
15
Rice Vinegar
15
Sriracha Sauce
2
Mayonnaise
½
Ginger Puree
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
25
Ketjap Manis
(Contains Soya)
15
Honey
6
Plain Taco Tortillas
(Contains Cereals containing gluten)
Not included in your delivery
1
Sugar
Nutritional information
Utensils
Instructions
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). c) 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. Use a wooden spoon to break it up as it cooks. c) 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. Enjoy!
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