HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconKorean Style Beef Tacos
Korean Style Beef Tacos

Korean Style Beef Tacos

with Sriracha Mayo and Pickled Onion

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Looking for a quick and tasty midweek dinner option? Try cooking up our Korean Style Beef Tacos in just 20 minutes for a delicious and speedy meal.

Allergens:Cereals containing glutenSoya

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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Onion

2 unit(s)

Bell Pepper

1 unit(s)

Garlic Clove

240 grams

Beef Mince

1 sachet

Rice Vinegar

1 sachet


½ sachet

Ginger Puree

25 milliliter(s)

Soy Sauce

(ContainsCereals containing gluten, Soya)

1 sachet

Ketjap Manis


6 unit(s)

Plain Taco Tortilla

(ContainsCereals containing gluten)

Not included in your delivery

1 tsp

Sugar for the Pickle

1 tsp

Sugar for the Sauce

4 tbsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3736 kJ
Energy (kcal)893 kcal
Fat47.0 g
of which saturates13.0 g
Carbohydrate85 g
of which sugars23.0 g
Protein34 g
Salt4.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Small Bowl
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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a) Halve, peel and thinly slice the red onion.
b) Put the rice vinegar into a small bowl and add the sugar for the pickle (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.
c) Use a spoon to break if up as it cooks, then drain and discard any excess fat. Season with salt and pepper.
d) Stir the peppers and remaining red onion into the mince and continue cooking until softened, 4-5 mins.


a) Preheat your oven to 200°C.
b) Meanwhile, mix half the sriracha with the mayonnaise (see ingredients for amount) in a small bowl (add less sriracha if youdon't like heat).


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 mince 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, sugar for the sauce (see ingredients for amount) and remaining sriracha. Bring to a bubble and remove from the heat.
d) Meanwhile, pop the tortillas onto a baking tray and into your oven to warm through, 2-3 mins.


a) Lay out the tortillas on plates (3 per person).
b) Spread on the sriracha mayo with the back of a spoon.
c) Top with spoonfuls of the beef mixture and finish with the pickled red onion - as much as you'd like. TIP: Tacos are best enjoyed eaten by hand - get stuck in! Enjoy!