Korean Beef Taco

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Korean Beef Taco

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Ingredients

4 portion(s)

Korean Beef Taco

350g Beef fillet, sliced into strips
1 Tbsp oyster sauce
1 Tbsp kecap manis
1 Tbsp light soy sauce
1 Birdseye Chilli, Cut in half
3 garlic cloves, Skin Removed and cut in half
2cm ginger, Skin off, cut into coins
1 Tbsp sesame seeds
Salt and pepper, To Season
1 carrot, Grated
200g Corn, Pan Fried with Chilli Flakes
2 Pickled Onion, Sliced
2 Tbsp Fried Onion/Shallots
1 Tbsp Chilli Mayo, 2 Tbsp Mayo, 1 Tbsp Hot Chilli Sauce, 1 Tbsp Rice Wine Vinegar - Mix well
1 Handful heaped teaspoons Mixed Lettuce, Thinly sliced
1 Handful corriander, sliced
6 Mexican Tortilla, Mexican style tortilla wraps (Recipe on Cookidoo)

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6

30min

Preparation 15min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9
Asian Mexican Dinner Lunch

Recipe's preparation

BEEF

- 350g Beef Fillet sliced into strips
- 1 Tbsp Oyster Sauce
- 1 Tbsp Kecap Manis
- 1 Tbsp light Soy Sauce
- 1 Birdseye Chilli
- 3 Garlic Cloves
- 2cm piece of Ginger
- 1 Tbsp Sesame Seeds
- Salt and White Pepper

Place all ingredients (excluding the beef) into the Thermomix - 8 SEC / 0° / SPEED 8

Scrape down bowl and mix for 4 SEC / 0° / SPEED 8

Add the Beef strips and mix for 10 SEC / 0° / REVERSE SPEED 1

Heat Peanut oil in a wok, cook Beef in 2 to 3 batches

TACO TIME

- 1 Shredded Carrot
- 200g Corn (pan fried for 3 minutes with chilli flakes)
- Pickled red onions (see my basic highlight to watch how to make)
- Handful of fried onions/shallots
- Drizzle of Chilli Mayo (2 Tbsp Mayo, 1 Tbsp Hot Chilli Sauce, 1 Tbsp Rice wine vinegar - Mixed well)
- Shredded mix lettuce
- Shredded coriander for garnish
- Mexican style tortilla wraps (Recipe on Cookidoo) OR store bought wraps

Heat tortilla wraps for 30 seconds on the fry pan, flipping once. Spread a good line of the chilli Mayo onto the wrap, lay the lettuce, fried Corn, Beef, pickled onions, carrot, friend onions, coriander then top off with a dash more sauce

Accessories you need

Spatula TM5/TM6
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Tip

Enjoy!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.