with Creamy Slaw & Coriander
Tacos inspired by Asian cooking are coming together to make an unbeatable fusion of flavours. We've packed tortillas with oyster sauce-glazed beef strips and added a colourful slaw with radish for a bit of peppery crunch. It’s the ultimate combination!
Allergens
Utensils
Tags
Beef strips
250 g
Mini Flour Tortillas
6
Carrot
1
Garlic aioli
1 packet
Oyster sauce
1 packet
Shredded Cabbage Mix
1 packet
Radish
1
Coriander
1 sachet
Olive oil
1 drizzle
Brown sugar
1 tbs
Soy sauce
1 tbs
Sesame oil
2 tsp
Vinegar
1 drizzle
• Grate the carrot. Thinly slice radish.
• In a small bowl, combine oyster sauce, the brown sugar and soy sauce.
Little cooks: Older kids can help grate the carrot under adult supervision.
• In a medium bowl, combine shredded cabbage mix, carrot, garlic aioli,
the sesame oil (if using) and a drizzle of vinegar. Season to taste with salt
and pepper.
• Discard any liquid from beef strips packaging.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is
hot, cook beef strips in batches until browned and cooked through,
1-2 minutes.
• Add the oyster sauce mixture and toss until beef is coated, 1-2 minutes.
Remove from heat.
• Microwave mini flourtortillas on a microwave-safe plate in 10 second
bursts, or until warmed through.
• Bring everything to the table to serve.
• Fill tortillas with some creamy slaw, radish and soy-glazed beef.
• Garnish with torn coriander to serve. Enjoy!
Little cooks: Kids can help assemble the tacos!
713
kcal
Calories
2980
kJ
Energy (kJ)
39.8
g
Fat
13.2
g
of which saturates
46.3
g
Carbohydrate
10.6
g
of which sugars
8
g
Dietary Fibre
38.3
g
Protein
49.2
mg
Cholesterol
1990
mg
Sodium
