
Ingredients
- FILLINGS
- 400g beef strips
- 4 cloves garlic, peeled and crushed
- 4 tbsp soy sauce
- 2 tbsp honey
- 1 red onion, finely sliced
- 1/2 cup white vinegar
- 1/2 cup water
- 2 tsp salt
- 1 tbsp sugar
- 2 carrots, cut into thin strips
- 1 bunch cos lettuce, sliced
- 10 mini flour tortillas
- 5 tbsp Kewpie mayonnaise
- GOCHUJANG SAUCE
- 2 tbsp gochujang (Korean fermented chilli paste)
- 1 tbsp water
- 2 tsp Kewpie Japanese Dressing Sesame Soy Sauce
- 1/2 tsp caster sugar
- EXTRAS
- salt and pepper to season
- Olive oil for salad filling and cooking
Method
- Peel and crush garlic. Mix with beef strips, soy sauce and honey in a bowl. Set aside.
- Finely slice the red onion and place in small bowl. Add vinegar, water, salt and sugar and mix well. Set aside.
- Peel and grate the carrot and slice the Cos lettuce. Drizzle with olive oil and season with salt and pepper. Set aside.
- Heat olive oil in medium frying pan over high heat. When hot, add beef strips and cook for 4 minutes. You may have to do this over 2 batches.
- While cooking, make the gochujang sauce. Mix gochujang paste, water, Kewpie Japanese dressing sesame soy sauce and caster sugar in a small bowl.
- Heat the tortillas in the microwave for 10 seconds until warm through. Drain the liquid for the pickled onions.
- Divide the tortillas between plates. Top with salad, beef strips and pickled onion. Add a spoonful of gochujang sauce and top with a dallop of Kewpie mayonnaise.
Product used in recipe
- Kewpie - Kewpie Mayonnaise
- Kewpie - Kewpie Japanese Dressing Sesame Soy