Sweet Thai Style Pulled Beef Tacos
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Sweet Thai Style Pulled Beef Tacos

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.

Cereals containing gluten

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.

Preparation Time35 minutes
Cooking time20 minutes


serving amount

450 grams


5 grams

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

32 grams


(Contains Egg, Mustard)

15 grams

Sriracha Sauce

120 grams

Coleslaw Mix

15 milliliter(s)

Rice Vinegar

280 grams

Slow Cooked Beef

50 grams

Red Thai Style Paste

4 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


Nutritional information

Energy (kJ)3563 kJ
Energy (kcal)851 kcal
Fat28 g
of which saturates6.1 g
Carbohydrate108 g
of which sugars25.9 g
Protein44.4 g
Salt3.33 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Salad Bowl
Medium Bowl
Medium Saucepan


Chip, Chip, Hooray

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.

Make your Slaw

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.

Cook the Beef

Remove the beef from the packet and cut into 2cm chunks (reserve the juices in the packet to add later).

When the chips have 10 mins remaining, place a medium saucepan on medium-high heat with a drizzle of oil.

Once hot, add the beef, its juices and the red Thai curry paste. Season with salt and pepper. Use a spoon to break up the beef as it cooks. Simmer until thickened, 4-5 mins. IMPORTANT: Ensure the beef is piping hot throughout.

Tortilla Time

A few mins before everything's ready, pop the tortillas (2 per person) into the oven to warm through, 1-2 mins.

Add the Flavour

Once the beef is cooked, stir through the sweet chilli sauce.

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.

Assemble and Serve

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!