with Hot Honey Drizzle and Cabbage Slaw
Ingredients: Ground beef • Flour tortillas (wheat, sulphites) (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) • Red cabbage • Carrot • Soy sauce-mirin blend (soy) (salted mirin (glucose, fermented rice extract, water, salt), water, soy sauce (soybean, maltodextrin, salt), salt, natural flavour (autolyzed yeast), citric acid, potassium sorbate, sodium benzoate) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Peanuts • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Rice vinegar (rice vinegar, sugar, salt) • Honey • Green onion.
Allergens
Tags
Ground Beef
250 g
Flour Tortillas
6 unit(s)
Red Cabbage, shredded
113 g
Carrot, julienned
113 g
Green Onion
2 unit(s)
Chili-Garlic Sauce
1 tbsp
Soy Sauce Mirin Blend
4 tbsp
Mayonnaise
2 tbsp
Seasoned Rice Vinegar
1 tbsp
Peanuts, chopped
28 g
Ginger-Garlic Puree
2 tbsp
Honey
1 unit(s)
Oil
0.5 tbsp
Sugar
0.25 tsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- Heat a large non-stick pan over medium-high.
- When the pan hot, add 1/2 tbsp (1 tbsp) oil, then beef. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.**
- Carefully drain and discard excess fat.
- Add ginger-garlic puree and soy sauce mirin blend. Cook for 1 min, stirring often, until fragrant and most of the liquid is absorbed.
- Remove from heat.
- Meanwhile, thinly slice green onions.
- To a large bowl, add cabbage, carrots, vinegar, mayo, half the green onions and 1/4 tsp (1/2 tsp) sugar.
- Season with salt and pepper, then toss to combine.
- To a small bowl, add honey and as much chili-garlic sauce as you like. Whisk to combine.
- Just before serving, wrap tortillas in paper towels. Microwave for 30 sec-1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Divide tortillas between plates.
- Top with slaw, beef mixture and hot honey drizzle.
- Sprinkle peanuts and remaining green onions over top.
870
kcal
Calories
43
g
Fat
11
g
Saturated Fat
80
g
Carbohydrate
24
g
Sugar
6
g
Dietary Fiber
37
g
Protein
85
mg
Cholesterol
1890
mg
Sodium
0.5
g
Trans Fat
1050
mg
Potassium
225
mg
Calcium
6.5
mg
Iron
with Hot Honey Drizzle and Cabbage Slaw
with Hot Honey Drizzle and Cabbage Slaw
with Hot Honey Drizzle and Cabbage Slaw
with Hot Honey Drizzle and Cabbage Slaw
with Hot Honey Drizzle and Cabbage Slaw
with Hot Honey Drizzle and Cabbage Slaw
with Hot Honey Drizzle and Cabbage Slaw
with Hot Honey Drizzle and Cabbage Slaw
with Hot Honey Drizzle and Cabbage Slaw
with Hot Honey Drizzle and Cabbage Slaw
with Hot Honey Drizzle and Cabbage Slaw
with Hot Honey Drizzle and Cabbage Slaw
with Hot Honey Drizzle and Cabbage Slaw
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