These golden corn taco shells are topped with tasty hoisin-smothered beef mince, cabbage, spring onion, and a kewpie mayo drizzle. This is not your average plate of tacos, Chef.
Fusion Asian Beef Tacos
Fusion Asian Beef Tacos
with kewpie mayo, pickled ginger & sesame seeds
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Beef
- Cabbage
- Corn Tortillas
- Edamame Beans
- Free-Range Beef Mince
- Fresh Chilli
- Fresh Chillies
- Hoisin Sauce
- Kewpie Mayo
- Lemon
- Lemons
- Pickled Ginger
- Spring Onion
- Spring Onions
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
MEAL PREP
Boil the kettle. Submerge the Edamame Beans in salted boiling water until plumped up, 3-4 minutes. Drain and place in a bowl. Add the Spring Onion whites, the sliced Cabbage, a squeeze of Lemon juice (to taste), and seasoning. Toss to combine and set aside. In a separate bowl, loosen the mayo with water in 5ml increments until drizzling consistency.
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until lightly browned, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
VERY BEEFY
In a small bowl, combine the Hoisin Sauce with 1 tbsp of water. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). In the final minute, add the hoisin sauce. Remove from the pan, place in a bowl with all the sauce, and cover.
TORTILLAS!
Place the tortillas on a microwavable plate and sprinkle with droplets of water. Heat in the microwave for 30 seconds. Alternatively, place a clean pan over medium heat. When hot, dry toast the tortillas until lightly crisped, 15 seconds per side. Once heated, stack under a dry tea towel to stop them from drying out.
NOW WE TACO-ING!
Lay down the toasted tacos. Layer with the Cabbage salad, the Edamame Beans, and the hoisin Beef/" title="View all our recipes with Beef at eCook">Beef (with any remaining Hoisin Sauce). Drizzle over the loosened mayo. Sprinkle over the chopped Pickled Ginger, the Spring Onion greens, the sliced chilli (to taste), and the toasted sesame seeds. Grab them, fold up, and get munching, Chef!
Edamame Beans - 50g
Spring Onion - 1
Cabbage - 100g
Lemon - 1
Kewpie Mayo - 40ml
White Sesame Seeds - 10ml
Hoisin Sauce - 30ml
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-mince/" title="View all our recipes with Free-Range Beef Mince at eCook">Free-Range Beef Mince - 150g
Corn Tortillas - 3
Pickled Ginger - 15g
Fresh Chilli - 1
MEAL PREP
Boil the kettle. Submerge the Edamame Beans in salted boiling water until plumped up, 3-4 minutes. Drain and place in a bowl. Add the Spring Onion whites, the sliced Cabbage, a squeeze of Lemon juice (to taste), and seasoning. Toss to combine and set aside. In a separate bowl, loosen the mayo with water in 5ml increments until drizzling consistency.
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until lightly browned, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
VERY BEEFY
In a small bowl, combine the Hoisin Sauce with 2 tbsp of water. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). In the final minute, add the hoisin sauce. Remove from the pan, place in a bowl with all the sauce, and cover.
TORTILLAS!
Place the tortillas on a microwavable plate and sprinkle with droplets of water. Heat in the microwave for 30 seconds. Alternatively, place a clean pan over medium heat. When hot, dry toast the tortillas until lightly crisped, 15 seconds per side. You’ll need to do this step in batches, stacking the heated tortillas under a dry tea towel to stop them from drying out.
NOW WE TACO-ING!
Lay down the toasted tacos. Layer with the Cabbage salad, the Edamame Beans, and the hoisin Beef/" title="View all our recipes with Beef at eCook">Beef (with any remaining Hoisin Sauce). Drizzle over the loosened mayo. Sprinkle over the chopped Pickled Ginger, the Spring Onion greens, the sliced chilli (to taste), and the toasted sesame seeds. Grab them, fold up, and get munching, Chef!
Edamame Beans - 100g
Spring Onion - 1
Cabbage - 200g
Lemon - 1
Kewpie Mayo - 80ml
White Sesame Seeds - 20ml
Hoisin Sauce - 60ml
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-mince/" title="View all our recipes with Free-Range Beef Mince at eCook">Free-Range Beef Mince - 300g
Corn Tortillas - 6
Pickled Ginger - 30g
Fresh Chilli - 1
MEAL PREP
Boil the kettle. Submerge the Edamame Beans in salted boiling water until plumped up, 3-4 minutes. Drain and place in a bowl. Add the Spring Onion whites, the sliced Cabbage, a squeeze of Lemon juice (to taste), and seasoning. Toss to combine and set aside. In a separate bowl, loosen the mayo with water in 5ml increments until drizzling consistency.
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until lightly browned, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
VERY BEEFY
In a small bowl, combine the Hoisin Sauce with 3 tbsp of water. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). In the final minute, add the hoisin sauce. Remove from the pan, place in a bowl with all the sauce, and cover.
TORTILLAS!
Place the tortillas on a microwavable plate and sprinkle with droplets of water. Heat in the microwave for 30 seconds. Alternatively, place a clean pan over medium heat. When hot, dry toast the tortillas until lightly crisped, 15 seconds per side. You’ll need to do this step in batches, stacking the heated tortillas under a dry tea towel to stop them from drying out.
NOW WE TACO-ING!
Lay down the toasted tacos. Layer with the Cabbage salad, the Edamame Beans, and the hoisin Beef/" title="View all our recipes with Beef at eCook">Beef (with any remaining Hoisin Sauce). Drizzle over the loosened mayo. Sprinkle over the chopped Pickled Ginger, the Spring Onion greens, the sliced chilli (to taste), and the toasted sesame seeds. Grab them, fold up, and get munching, Chef!
Edamame Beans - 150g
Spring Onions - 2
Cabbage - 300g
Lemons - 2
Kewpie Mayo - 125ml
White Sesame Seeds - 30ml
Hoisin Sauce - 90ml
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-mince/" title="View all our recipes with Free-Range Beef Mince at eCook">Free-Range Beef Mince - 450g
Corn Tortillas - 9
Pickled Ginger - 45g
Fresh Chillies - 2
MEAL PREP
Boil the kettle. Submerge the Edamame Beans in salted boiling water until plumped up, 3-4 minutes. Drain and place in a bowl. Add the Spring Onion whites, the sliced Cabbage, a squeeze of Lemon juice (to taste), and seasoning. Toss to combine and set aside. In a separate bowl, loosen the mayo with water in 5ml increments until drizzling consistency.
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until lightly browned, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
VERY BEEFY
In a small bowl, combine the Hoisin Sauce with 4 tbsp of water. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). In the final minute, add the hoisin sauce. Remove from the pan, place in a bowl with all the sauce, and cover.
TORTILLAS!
Place the tortillas on a microwavable plate and sprinkle with droplets of water. Heat in the microwave for 30 seconds. Alternatively, place a clean pan over medium heat. When hot, dry toast the tortillas until lightly crisped, 15 seconds per side. You’ll need to do this step in batches, stacking the heated tortillas under a dry tea towel to stop them from drying out.
NOW WE TACO-ING!
Lay down the toasted tacos. Layer with the Cabbage salad, the Edamame Beans, and the hoisin Beef/" title="View all our recipes with Beef at eCook">Beef (with any remaining Hoisin Sauce). Drizzle over the loosened mayo. Sprinkle over the chopped Pickled Ginger, the Spring Onion greens, the sliced chilli (to taste), and the toasted sesame seeds. Grab them, fold up, and get munching, Chef!
Edamame Beans - 200g
Spring Onions - 2
Cabbage - 400g
Lemons - 2
Kewpie Mayo - 160ml
White Sesame Seeds - 40ml
Hoisin Sauce - 125ml
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-mince/" title="View all our recipes with Free-Range Beef Mince at eCook">Free-Range Beef Mince - 600g
Corn Tortillas - 12
Pickled Ginger - 60g
Fresh Chillies - 2
Frequently Asked Questions
What is the preparation time for Fusion Asian Beef Tacos?
The preparation time for Fusion Asian Beef Tacos with kewpie mayo, pickled ginger & sesame seeds is between 20 and 35 minutes.
What is the total time required to make Fusion Asian Beef Tacos with kewpie mayo, pickled ginger & sesame seeds?
The total time required to make Fusion Asian Beef Tacos with kewpie mayo, pickled ginger & sesame seeds is between 35 and 50 minutes.
How many servings does Fusion Asian Beef Tacos provide?
4 servings
What are the main ingredients in Fusion Asian Beef Tacos?
Beef, Cabbage, Corn Tortillas, Edamame Beans, Free-Range Beef Mince, Fresh Chilli, Fresh Chillies, Hoisin Sauce, Kewpie Mayo, Lemon, Lemons, Pickled Ginger, Spring Onion, Spring Onions, White Sesame Seeds
What is the nutritional information of Fusion Asian Beef Tacos?
Calories: 1169, Carbs: 83 grams, Fat: grams, Protein: 42.8 grams, Sugar: 27.9 grams, Salt: 1814 grams
How do I prepare Fusion Asian Beef Tacos?
MEAL PREP: Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and place in a bowl. Add the spring onion whites, the sliced cabbage, a squeeze of lemon juice (to taste), and seasoning. Toss to combine and set aside. In a separate bowl, loosen the mayo with water in 5ml increments until drizzling consistency. OPEN SESAME: Place the sesame seeds in a pan over medium heat. Toast until lightly browned, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. VERY BEEFY: In a small bowl, combine the hoisin sauce with 2 tbsp of water. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). In the final minute, add the hoisin sauce. Remove from the pan, place in a bowl with all the sauce, and cover. TORTILLAS!: Place the tortillas on a microwavable plate and sprinkle with droplets of water. Heat in the microwave for 30 seconds. Alternatively, place a clean pan over medium heat. When hot, dry toast the tortillas until lightly crisped, 15 seconds per side. You’ll need to do this step in batches, stacking the heated tortillas under a dry tea towel to stop them from drying out. NOW WE TACO-ING!: Lay down the toasted tacos. Layer with the cabbage salad, the edamame beans, and the hoisin beef (with any remaining hoisin sauce). Drizzle over the loosened mayo. Sprinkle over the chopped pickled ginger, the spring onion greens, the sliced chilli (to taste), and the toasted sesame seeds. Grab them, fold up, and get munching, Chef!
What should be prepared from my kitchen to make Fusion Asian Beef Tacos?
Beef, Cabbage, Corn Tortillas, Edamame Beans, Free-Range Beef Mince, Fresh Chilli, Fresh Chillies, Hoisin Sauce, Kewpie Mayo, Lemon, Lemons, Pickled Ginger, Spring Onion, Spring Onions, White Sesame Seeds
How many calories does Fusion Asian Beef Tacos have?
1169 calories
How much fat content does Fusion Asian Beef Tacos have?
grams
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