Korean Style Beef Tacos with Sriracha Mayo and Pickled Cucumber is a paid collaborative post with Hello Fresh. This delicious Hello Fresh recipe has become a firm family favourite for when we have minced beef. It is simple to make but packed with flavour and something that all the family loves.
These Korean Style Beef Tacos are a perfect fast (they take 20 minutes) midweek meal that is oh so tasty and also perfect for the kids to cook too.Jump to Recipe
I love having a meal that we all love, is fast and even better that the teens are happy to cook whilst I am busy. It is also great for using up leftover minced beef. Mince and onions is often something that we have in our fridge or freezer and these tacos are great for using store cupboard ingredients.
We came across this recipe when we had a Hello Fresh box. I am a big fan of recipe boxes as they are a great way of encouraging children into the kitchen.
The recipes are also easy to replicate at home and it tells you how great they are for their recipes to become part of our regular meal plans. We often check out their most popular recipes page when making our weekly menu plan.
Korean Beef Tacos with Sriracha Mayo and Pickled Cucumber
Try cooking up our Beef Tacos with Mayo & Pickled Cucumber in just 20 minutes for a delicious and speedy meal.
- 1 Onion Chopped finley
- 2 Green Pepper Sliced
- 2 cloves Garlic chopped finely or grated
- 500 g Beef Mince
- ¾ Cucumber
- 2 tbsp Rice Vinegar
- 2 tsp Sugar
- 1 tbsp Sriracha
- 5 tbsp Mayonnaise
- 1 inch Ginger chopped finly or grated
- 2 tbsp Soy Sauce
- 2 tbsp Ketjap Manis
- 2 tbsp Honey
- 12 Soft Shell Taco
Halve, peel and thinly slice the onion. Halve the pepper and discard the core and seeds.
Slice into thin strips. Peel and grate the garlic (or use a garlic press).
Brown the mince
Cook until browned, breaking up with a spoon as it cooks, 2-3 mins.
Heat a drizzle of oil in a frying pan over high heat. When hot, add the beef mince. Cook until browned, breaking up with a spoon as it cooks, 2-3 mins. Stir the onion and pepper into the beef and continue cooking for another 4-5 mins.
Stir the onion and pepper into the beef and continue cooking for another 4-5 mins.
Meanwhile, trim the ends from the cucumber, halve lengthways and thinly slice. Pop into a bowl and pour on the rice vinegar, a pinch of salt and the sugar . Toss to coat and keep to one side.
Next, mix half of the sriracha with the mayonnaise in a small bowl.
When the onions and peppers are softened and the beef is cooked through, add the garlic and ginger puree to the pan. IMPORTANT: The beef is cooked when no longer pink in the middle.
Stir and cook until fragrant, 1 minute. Stir in the soy sauce, ketjap manis, honey and remaining sriracha. Bring to a bubble and remove form the heat.
Lay out 3 tacos per person on each plate. Spread on the mayo with the back of a spoon. Top with the beef mixture and then a few slices of cucumber.
Serve any remaining cucumber alongside.
If you have leftover beef and onions from another meal, just add the spices and peppers.
I get our ketjap manis from Amazon as my local supermarket doesn’t stock it. It is a thick, sweet, rich, syrupy Indonesian version of soy sauce containing sugar and spices. It’s similar to soy sauce but sweeter and we use it a lot including in our Sweet Chilli Chicken Stir Fry. It is brilliant to have in the cupboard.
If you are concerned with salt levels in Soy sauce then you can use Coconut Aminos as an alternative, that is a soy-free, gluten-free, vegan friendly sauce – for those avoiding soy!