Korean Style Beef Tacos
with Sambal Mayo Slaw
Looking for a super quick and tasty midweek dinner option? Try cooking up our Korean Style Beef Tacos in just 15 minutes for a delicious and speedy meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Green Pepper
(May contain Celery)
64 grams
Mayonnaise
(Contains Egg, Mustard)
120 grams
Coleslaw Mix
15 grams
Sambal Paste
240 grams
British Beef Mince
75 grams
Bulgogi Sauce
(Contains Soya)
6 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
Nutritional information
Utensils
Instructions
- Slice the pepper into thin strips.
- In a bowl, mix the mayo with the coleslaw mix and half the sambal (add less if you'd prefer things milder).
- Season with salt and pepper.
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the beef mince and pepper, 5-6 mins. Break up the mince as it cooks, then drain the fat.
- Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Next , stir in the bulgogi and remaining sambal.
- Bring to a bubble. Simmer, 1 min.
- Meanwhille, microwave the tortillas for 850W: 50 secs / 750W: 1 min.
- If you don't have a microwave, just enjoy them cold.
- Lay the tortillas on your plates.
- Top each with the sambal mayo slaw.
- Spoon on the beef and pepper filling. TIP: Eat your tacos by hand - get stuck in!
- Enjoy!
