Time
- Preparation: 5 min
- Cooking: 10 min
- Ready in: 15 min
Ingredients
- 400 g Beef rump strips
- 2 tbsp Vegetable oil
- 1 clove Garlic (thinly sliced)
- 50 ml (2 ½ tbsp) Teriyaki Marinade
- ¼ Red cabbage (shredded)
- 2 Carrots (shredded)
- 1 Lime juice (plus extra wedges, to serve)
To serve
- 1 Avocado (sliced)
- 8 Soft flour tacos (warmed)
- Spicy mayonnaise
- Green onions (thinly sliced)
Instructions
- Season rump strips with salt and pepper. Heat oil in a large wok over high heat. Add garlic and cook for 30 seconds. Add beef and cook for 3 to 4 minutes, or until browned and tender, adding the teriyaki marinade 2 minutes into the process. Set aside to rest.
- In a bowl combine cabbage, carrot, and lime juice. Toss to combine.
- Build the taco using the cabbage and carrot mix, slices of avocado, the marinated beef and top with spicy mayonnaise, green onions. Serve with lime wedges.
Notes
- To save time, you could use a pre-pack coleslaw with cabbage, carrot and green onions.
* We used spicy Peri Peri mayonnaise
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