Japanese Beef Tacos
with Quick-Pickled Cucumber, Sesame Slaw and Spicy Mayo
Tender beef gets an aromatic boost in these speedy tacos inspired by Japanese flavours. With a crisp slaw, nutty sesame seeds and lightly pickled cucumber to bring it all together, these are a fusion of some of the tastiest flavours around!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
1 unit(s)
Mini Cucumber
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
7 g
Sesame Seeds
(Contains Sesame)
170 g
Coleslaw Cabbage Mix
2 unit(s)
Green Onion
4 tbsp
Soy Sauce Mirin Blend
(Contains Soy May contain Egg, Fish, Milk, Mustard, Sesame, Sulphites, Wheat, Crustaceans)
2 tsp
Sriracha
(May contain Sesame, Soy, Wheat, Fish, Mustard, Milk, Egg, Sulphites, Crustaceans)
2 tbsp
Seasoned Rice Vinegar
(Contains Sulphites)
Nutrition Values
Utensils
Instructions
Thinly slice cucumbers into rounds. Thinly slice green onion. Stir together half the mayo with sriracha and 1 tbsp soy-mirin sauce (dbl for 4ppl) in a small bowl. Whisk together remaining mayo with half the vinegar and 1/2 tsp sugar (dbl for 4ppl) in a large bowl. Add coleslaw mix and toss to combine. Season with salt and pepper. Set aside.
Add cucumbers, remaining vinegar, 2 tbsp water (dbl for 4 ppl) and 1 tsp sugar (dbl 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 cucumbers, including liquid, to a medium bowl. Set aside in the fridge to cool. Carefully rinse and wipe pan clean.
Heat the same pan over medium heat. Add the sesame 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.
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. Add remaining soy-mirin sauce and stir to combine. Season with salt and pepper.
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!)
Drain the pickled cucumber. Divide tortillas between plates. Top with coleslaw, beef and pickles. Drizzle over spicy mayo and sprinkle over green onions.