Seasoned with Thai style falvours, this beef tacos recipe is a fresh take on a classic. Filled with cabbage and topped with fresh lime, this is a dish the family are sure to love.
Makes88
Cook time5 mins5 minutes
Prep time15 mins15 minutes
Ingredients
400g Coles Australian Beef Rump steak, thinly sliced
1 tbsp grated fresh ginger
1 tbsp soy sauce
2 tsp peanut oil
8 taco shells
1½ cups shredded iceberg lettuce
1 cup finely shredded red cabbage
1 carrot, cut into long thin matchsticks
¾ cup bean sprouts
½ cup (125ml) sweet chilli sauce
1 spring onion, thinly sliced
Lime wedges, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the beef, ginger, soy sauce and oil in a medium bowl. Heat a large frying pan over high heat. Add the beef and cook, stirring once, for 4 mins or until browned all over. Remove from heat.
Step 2
Meanwhile, prepare the taco shells following packet directions. Place the taco shells on a clean work surface. Combine the lettuce, cabbage, carrot and bean sprouts in a bowl. Divide among the taco shells. Top with the beef, sweet chilli sauce and onion. Serve with the lime wedges.
