with Sriracha Mayo & Spring Onion
May we introduce your new vegetarian friendly favourite, the beef strips taco. Golden and glowing, the sriracha mayo combo really brings out the best in this dish and goes nicely with slaw, all put together in a warm taco. Delish! *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Olive oil
Carrot
1
Spring onion
1 sprig
Sriracha
1 packet
Plant-Based Mayo
1 packet
Beef strips
1 packet
Shredded Cabbage Mix
1 packet
Soy sauce
1 tsp
Vinegar
drizzle
Mini Flour Tortillas
6
Coriander
1 packet
• Grate carrot. Thinly slice spring onion. • In a small bowl, combine sriracha and plant-based mayo. • Discard any liquid from beef strips packaging.
• Heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook 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 helps it stay tender.
• Meanwhile, combine shredded cabbage mix, carrot, spring onion, the soy sauce and a drizzle of vinegar and olive oil in a medium bowl. Season to taste. • Microwave mini flour tortillas in 10 second bursts, until warmed through.
• Bring everything to the table to serve. Fill tortillas with slaw and beef. • Drizzle over sriracha mayo. Tear over coriander to serve. Enjoy!
2340
kJ
Energy (kJ)
23.2
g
Fat
7.6
g
of which saturates
45.9
g
Carbohydrate
8.6
g
of which sugars
9.4
g
Dietary Fibre
38.1
g
Protein
867
mg
Sodium
