Soft Shell Beef Tacos

This recipe from Australian Beef brings together the perfect balance of flavours and textures. Juicy, tender strips of seasoned rump steak are stir-fried with garlic and a rich teriyaki marinade, then paired with a zesty cabbage and carrot slaw. Quick to prepare and packed with fresh ingredients, these soft-shell beef tacos are a go-to meal for any night of the week.

At a glance

15 minutes

Ingredients

400g 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
Juice of 1 lime, plus extra wedges, to serve

To serve

1 avocado, sliced
8 soft flour tacos, warmed
Spicy mayonnaise*
Green onions, thinly sliced

Method

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 and green onions. Serve with lime wedges.

TIPS

To save time, you could use a pre-pack coleslaw with cabbage, carrot and green onions.

* We used spicy Peri Peri mayonnaise

Original Recipe – Australian Beef