Korean-Style Beef Tacos

• servings: 4 servings
• active time: 30 minutes
• total time: 30 minutes

Ingredients

tbs olive oil

4 clove garlic

4 tbs soy sauce

2 tbs honey

½ sachet sesame seeds

1 packet beef strips

1 carrot

1 cucumber

½ head cos lettuce

12 mini flour tortillas

1 garlic aioli

crispy shallots

Directions

Finely chop the garlic. In a medium bowl, combine the garlic, soy sauce, honey and sesame seeds (see ingredients). Add the beef strips, toss to coat and set aside to marinate. TIP:If you have time, marinate the beef for at least 15 minutes to enhance the flavour and increase tenderness.

Grate the carrot. Thinly slice the cucumber into thin strips (or half-moons if you prefer). Shred the cos lettuce.

In a medium bowl, combine the carrot, cucumber and cos lettuce. Season with salt and pepper and toss to coat. Set aside.

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the beef strips, in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate. TIP: Cooking the meat in batches over a high heat keeps it tender.

While the beef is cooking, heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.

Take everything to the table. Spread some garlic aioli over each tortilla and top with salad, Korean beef and crispy shallots.

Nutrition

• Calories: 3156 kcal
• Total Fat: 33.6 g
• Saturated Fat: 5.3 g
• Cholesterol: 0 mg
• Sodium: 1423 mg
• Total Carbohydrate: 58.2 g
• Dietary Fiber: 0 g
• Total Sugars: 16.8 g
• Protein: 49.5 g