Korean-Inspired Striploin Steak Tacos

Name: Korean-Inspired Striploin Steak Tacos with Sesame-Apple Slaw and Sticky Gochujang Sauce
Total time: 40 min
Yield: 2
Cuisine: Fusion
Ingredients: 370 g Striploin Steak; 6 unit(s) Flour Tortillas; 113 g Spring Mix; 2 unit(s) Mini Cucumber; 2 unit(s) Green Onion; 1 unit(s) Gala Apple; 1 unit(s) Sweet Bell Pepper; 28 g Crispy Shallots; 2 tbsp Gochujang; 4 tbsp Honey-Garlic Sauce; 2 tbsp Seasoned Rice Vinegar; 1 tbsp Sesame Seeds; 1.5 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Sesame-Apple Slaw and Sticky Gochujang Sauce

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The robust and vibrant flavours of Korean cuisine are front and centre in this tasty dish. Lightly charred beef slices are topped with a crunchy apple-laced salad, as well as a zingy gochujang sauce. Your tastebuds wont believe how complementary these flavours are!

Allergens:

Schwefeldioxide und Sulfite

•Hvede

•Soja

•Sesamzaad

The quantities provided above are averages only.

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

Preparation Time40 minutes

Cooking Time12 minutes

DifficultyEasy

Ingredients

serving amount

370 g

Striploin Steak

6 unit(s)

Flour Tortillas

113 g

Spring Mix

2 unit(s)

Mini Cucumber

2 unit(s)

Green Onion

1 unit(s)

Gala Apple

1 unit(s)

Sweet Bell Pepper

28 g

Crispy Shallots

2 tbsp

Gochujang

4 tbsp

Honey-Garlic Sauce

2 tbsp

Seasoned Rice Vinegar

1 tbsp

Sesame Seeds

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories930 kcal

Fat33 g

Saturated Fat11 g

Carbohydrate103 g

Sugar46 g

Dietary Fiber8 g

Protein54 g

Cholesterol95 mg

Sodium1940 mg

Trans Fat0.4 g

Potassium1350 mg

Calcium225 mg

Iron9 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small pot

•Large Bowl

•Measuring Spoons

•Baking Sheet

•Large Non-Stick Pan

•Aluminum Foil

•Small Bowl

Cooking Steps

Thinly slice cucumbers.
Add vinegar, 1 tbsp (2 tbsp) honey-garlic sauce and 1 tbsp (2 tbsp) water to a small pot. Season with salt. Bring to a simmer over medium-high heat. Cook, stirring to combine for 30 sec.
Remove from heat, then add cucumbers. Transfer cucumbers, including liquid, to a large bowl. Set aside in the fridge to cool.

Heat a large non-stick pan over medium-high heat. When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden, 1-3 min. (TIP: Keep your eye on them so they don't burn.) Transfer to a plate.
Line a baking sheet with foil.
Core, then thinly slice pepper.
Add pepper, 1/2 tbsp (1 tbsp) oil to one side of prepared baking sheet. Season with salt and pepper. Toss to coat.
Combine gochujang and remaining honey-garlic sauce in a small bowl.

Pat steak dry with paper towels. Season with salt and pepper.
Reheat the same pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then steak. Sear until golden-brown,1-2 per side. Transfer steak to other side of baking sheet.
Spoon 1 tsp of gochujang sauce mixture over top of each steak.
Broil steak and peppers in the middle of the oven until peppers are lightly charred and steak is cooked to desired doneness, 4-8 min.**

While steak and peppers cook, core, then cut apple into 1/4-inch matchsticks.
Thinly slice green onions.
When steak and peppers are done, transfer to a plate and set aside to rest for 2-3 min. (NOTE: If steak is done before peppers, carefully remove and continue broiling peppers). Turn off oven.

Wrap tortillas in foil, then place in the top of the oven until warm, 4-5 min. (TIP: You can skip this step if you don't want to warm the tortillas.)
Drain all but 2 tbsp (4 tbsp) pickling liquid from cucumbers. Add spring mix, apple, green onions, sesame seeds and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.

Thinly slice steak.
Arrange tortillas on a clean surface. Divide peppers over one half. Place some of the salad over other half.
Top with steak.
Drizzle remaining gochujang sauce over top.
Sprinkle crispy shallots over top.
Serve remaining salad alongside.