Sweet Thai Spiced Pulled Beef Tacos and Sesame Chips
with Sriracha Slaw and Baby Leaf Salad
- Sesame
- Egg
- Mustard
- Wheat
- Cereals containing gluten
- Almonds
- Brazil nuts
- Cashew nuts
- Pecan Nuts
- Peanut
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- Nuts
- May contain traces of allergens
Ingredients
450 grams
Potatoes
280 grams
Slow Cooked Beef
50 grams
Red Thai Style Paste
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)
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: Wheat, Cereals containing gluten)
64 grams
Sweet Chilli Sauce
50 grams
Baby Leaf Mix
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
1 tsp
Sugar for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Meanwhile, 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.
Remove the 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.
Meanwhile, in a medium bowl, combine the sriracha and mayo. Add the coleslaw mix and stir together. Season with salt and pepper.
In a separate large bowl, mix together the rice vinegar, olive oil for the dressing and sugar. Season with salt and pepper.
A few mins before everything is ready, pop the tortillas (2 per person) onto a large baking tray and 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. IMPORTANT: Ensure the beef is piping hot throughout.
Stir the sweet chilli sauce into the pulled beef.
Add the baby leaves to the dressing and toss. TIP: Don't add the leaves too early or they'll go soggy.
Divide the tortillas between your serving plates. Add spoonfuls of the sweet Thai spiced pulled beef along the centre of the tacos, then top with the sriracha mayo slaw.
Serve the sesame chips and baby leaf salad alongside.
Enjoy!
