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Curtis Stone's Korean tacos

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Curtis Stone uses Korean Recipe Beef Mince to make these delicious soft shell tacos in just 20 minutes.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes
Korean Tacos arranged on baking paper on a marble table. Garnished with avocado, carrot, spring onion and coriander. Additional tacos and mince to the side.

Ingredients

  • 1/4 cup (60ml) salt-reduced soy sauce
  • 1 tbs finely grated ginger
  • 1 tsp cornflour
  • 500g Cook with Curtis Korean Recipe Beef Mince
  • 12 small corn or flour tortillas, warmed

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Method

  1. Step 1

    In a small bowl, combine soy sauce, ginger, cornflour and 2 tbs water.

  2. Step 2

    Heat a large non-stick frying pan over high heat. Add beef and stir-fry, breaking up into 2cm pieces, for 3 mins or until cooked through.

  3. Step 3

    Add soy sauce mixture to the beef and cook for 3 mins or until sauce thickens.

  4. Step 4

    Divide beef filling among tortillas.



    Serve with shredded wombok, grated carrots, sliced spring onions, chopped avocado and coriander leaves.

    Curtis Stone's Korean tacos

    Curtis Stone's Korean tacos
    • Serves4
    • Cook time10 minutes
    • Prep time10 minutes
    Ingredients
    • 1/4 cup (60ml) salt-reduced soy sauce
    • 1 tbs finely grated ginger
    • 1 tsp cornflour
    • 500g Cook with Curtis Korean Recipe Beef Mince
    • 12 small corn or flour tortillas, warmed
      Description

      Curtis Stone uses Korean Recipe Beef Mince to make these delicious soft shell tacos in just 20 minutes.

      Method

      1. Step 1

        In a small bowl, combine soy sauce, ginger, cornflour and 2 tbs water.

      2. Step 2

        Heat a large non-stick frying pan over high heat. Add beef and stir-fry, breaking up into 2cm pieces, for 3 mins or until cooked through.

      3. Step 3

        Add soy sauce mixture to the beef and cook for 3 mins or until sauce thickens.

      4. Step 4

        Divide beef filling among tortillas.



        Serve with shredded wombok, grated carrots, sliced spring onions, chopped avocado and coriander leaves.