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Korean-Inspired Steak Tacos
with Sesame-Apple Slaw and Sticky Gochujang Sauce
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Top Sirloin Steak
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)
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
(Contains Wheat)
2 tbsp
Gochujang
(Contains Soy, Wheat May contain Milk, Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish)
4 tbsp
Honey-Garlic Sauce
(Contains Soy May contain Mustard, Tree nuts, Sulphites, Crustaceans, Sesame, Egg, Milk, Wheat, Fish, Soy)
2 tbsp
Seasoned Rice Vinegar
(May contain Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish)
1 tbsp
Sesame Seeds
(Contains Sesame)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- 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 steaks 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 steaks. Sear until golden-brown,1-2 per side. Transfer steaks to other side of baking sheet.
- Spoon 1 tsp of gochujang sauce mixture over top of each steak.
- Broil steaks 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.