Sweet Thai Style Pulled Beef Tacos
with Sesame Chips, Sriracha Slaw and Baby Leaf Salad
Inspired by some of the world's most popular street food, these tasty Sweet Thai Style Pulled Beef Tacos are perfect for a casual sharing-style dinner.
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.
Ingredients
450 grams
Potatoes
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Nuts, Peanut)
280 grams
Slow Cooked Beef
50 grams
Red Thai Style Paste
32 grams
Mayonnaise
(Contains: Egg, Mustard)
15 grams
Sriracha Sauce
120 grams
Coleslaw Mix
15 milliliter(s)
Rice Vinegar
3.96 unit(s)
Plain Taco Tortillas
(Contains: Cereals containing gluten)
64 grams
Sweet Chilli Sauce
50 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the sesame seeds, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, remove the slow cooked beef from the packaging. Place in an ovenproof dish along with the juices, drizzle over the red Thai style paste and cover loosely with foil.
Roast on the middle shelf of your oven for 25-30 mins. IMPORTANT: Ensure it's piping hot throughout.
Meanwhile, in a medium bowl, combine the mayo and sriracha (add less if you'd prefer things milder).
Add the coleslaw mix and stir together. Season with salt and pepper, then set your slaw aside.
In another large bowl, mix together the rice vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
A few mins before everything's ready, pop the tortillas (2 per person) into the oven to warm through, 1-2 mins.
Once the beef is cooked, remove from the oven, then discard the foil and cooking juices. Use two forks to shred the beef as finely as you can.
Stir the sweet chilli sauce into the pulled beef.
Add the baby leaves to the bowl of dressing and toss to dress. TIP: Don't add the leaves too early or they'll go soggy.
When everything's ready, share the tortillas between your serving plates.
Top with the spiced pulled beef, then some of the sriracha mayo slaw - as much as you'd like.
Serve your tacos with the sesame chips and baby leaf salad alongside. TIP: Tacos are best eaten by hand - get stuck in!
Enjoy!
