Japanese Beef Tacos
with Quick Pickled Cucumber, Sesame Slaw and Spicy Wasabi 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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Bœuf haché
1 pièce(s)
Mini concombres
6 pièce(s)
Tortillas de farine
(Contient Sulfites, Blé Peut contenir Soya, Avoine, Seigle, Sésame, Triticale, Lait)
4 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Blé, Crustacés, Poisson, Moutarde, Sésame, Soya, Lait, Sulfites, Oeuf)
7 g
Graines de sésame
(Contient Sésame)
170 g
Mélange pour salade de chou
2 pièce(s)
Oignon vert
4 cs
Mélange mirin-soya
(Contient Soya Peut contenir Oeuf, Poisson, Lait, Moutarde, Sésame, Sulfites, Blé, Crustacés)
2 cc
Sriracha
(Peut contenir Sésame, Soya, Blé, Poisson, Moutarde, Lait, Oeuf, Sulfites, Crustacés)
2 cs
Vinaigre de riz assaisonné
(Contient Sulfites)
Informations nutritionnelles
Ustensiles
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.