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Chinese Garlic Beef Tacos

Chinese Garlic Beef Tacos

with Quick-pickled Onion and Carrot, Cucumber and Peanuts

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If you like bold flavours and Asian cuisines, you’ll love food inspired by the Sichuan province in China! We’ve dialled down the chilli but kept the tasty garlic and umami flavours for a delicious sauce that will appeal to everyone.

Allergens:Sesame/SésameSoy/SojaWheat/BléSulphites/SulfitePeanut/Cacahuète

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

¼ cup

Hoisin-Soy Sauce Blend

(ContainsSesame/Sésame, Soy/Soja, Wheat/Blé, Sulphites/Sulfite)

6 unit

Flour Tortillas, 6-inch

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

56 g

Red Onion, sliced

56 g

Carrot, julienned

66 g

Mini Cucumber

1 tbsp

Chili Garlic Sauce

2 tbsp

Rice Vinegar

(ContainsSulphites/Sulfite)

6 g

Garlic

28 g

Peanuts, chopped

(ContainsPeanut/Cacahuète)

Not included in your delivery

½ tbsp

Oil*

1 tsp

Sugar*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2971 kJ
Calories710 kcal
Fat36 g
Saturated Fat10 g
Carbohydrate60 g
Sugar14 g
Dietary Fiber2 g
Protein35 g
Cholesterol75 mg
Sodium1840 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Bowl
Measuring Spoons
Paper Towel
Strainer
Instructions
Instructionsarrow up iconarrow up icon
1

Before starting, wash and dry all produce. Thinly slice cucumbers into rounds. Peel, then mince or grate garlic.

2

Add onions, carrots, vinegar, 2 tbsp water and 1 tsp sugar (dbl both for 4 ppl) to a large non-stick pan. Season with salt. Bring to a simmer over medium-high heat. Cook, stirring occasionally, until sugar dissolves, 1-2 min. Remove pan from heat. Transfer veggies, including liquid, to a medium bowl. Set aside in the fridge to cool. Carefully rinse and wipe pan clean.

3

Heat the same pan over medium heat. Add the peanuts to the dry pan. Toast, stirring often, until golden-brown 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.

4

Heat the same pan over medium-high heat. When pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef and garlic. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Add hoisin-soy sauce and stir to combine. Season with salt and pepper.

5

Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (You can skip this step if you don't want to warm the tortillas!)

6

Drain the pickled veggies. Divide tortillas between plates. Top with beef, cucumber and pickles. Sprinkle peanuts over top and serve with as much chili garlic sauce as desired.