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Chinese Garlic Beef Tacos

Chinese Garlic Beef Tacos

with Quick-pickled Veggies

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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.

Tags:QuickEasy Clean-upOptional Spice
Allergens:Wheat/BléSoy/SojaSesame/SésameMustard/MoutardeSulphites/SulfitePeanut/Cacahuète

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

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

250 g

Ground Beef

6 unit

Flour Tortillas, 6-inch

(ContainsWheat/Blé)

50 g

Shallot

6 g

Garlic

56 g

Carrot, julienned

56 g

Spring Mix

2 tbsp

Hoisin Sauce

(ContainsSoy/Soja, Sesame/Sésame, Mustard/Moutarde)

2 tbsp

Soy Sauce

(ContainsWheat/Blé, Soy/Soja)

1 tbsp

Chili Garlic Sauce

2 tbsp

Rice Vinegar

(ContainsSulphites/Sulfite)

28 g

Peanuts, chopped

(ContainsPeanut/Cacahuète)

Not included in your delivery

1.5 tbsp

Oil*

1 tsp

Sugar*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3766 kJ
Calories900 kcal
Fat45 g
Saturated Fat12 g
Carbohydrate82 g
Sugar14 g
Dietary Fiber6 g
Protein41 g
Cholesterol75 mg
Sodium2430 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Bowl
Measuring Spoons
Paper Towel
Large Bowl
Strainer
Whisk
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce.

Peel, then thinly slice shallot. Peel, then mince or grate garlic.

2

Add shallots, 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. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add garlic and cook, stirring often, until fragrant, 30 sec. Add soy sauce and 2 tbsp hoisin (dbl for 4 ppl), then stir to combine. Season with salt and pepper.

5

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

6

Whisk together 1 tbsp pickling liquid and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add spring mix. Season with salt and pepper, then toss to combine. Drain the pickled veggies. Divide tortillas between plates. Top with beef, pickled veggies and some of the salad. Sprinkle peanuts over top and serve with as much chili garlic sauce as desired. Serve remaining salad on the side.