Now with leaner ground beef! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER.
Savory-sweet bulgogi beef fills soft flour tortillas layered with ponzu garlic crema, creating a rich base. The tacos are topped with a crispy and tangy mix of pickled carrot, edamame, and scallion greens, then finished with a sprinkle of sesame seeds, these inspired tacos pack bold flavor in every bite.
The serving of protein food in this product is high in protein.
See nutrition information for total fat, cholesterol, and sodium content.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
3 ounce
Carrots
2 unit
Scallions
1 clove
Garlic
1.5 tablespoon
Sour Cream
(Contains: Milk)
4 ounce
Bulgogi Sauce
(Contains: Soy, Wheat, Sesame)
4 ounce
Edamame
(Contains: Soy)
1 tablespoon
Sesame Seeds
(Contains: Sesame)
5 teaspoon
White Wine Vinegar
6 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
1 unit
Tofu
(Contains: Soy)
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
Salt
Pepper
Sugar
Cooking Oil
• Wash and dry produce. • Trim, peel, and grate carrot on the largest holes of a box grater. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens.
• In a small microwave-safe bowl, combine carrot, vinegar, 1 TBSP water, ½ tsp sugar, and a pinch of salt (2 TBSP water and 1 tsp sugar for 4 servings). Microwave until sugar has dissolved, about 30 seconds. Set aside to pickle, stirring occasionally, until ready to serve. • In a separate small bowl, combine garlic, sour cream, ponzu, and 1 TBSP water (2 TBSP for 4).
• Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites, beef*, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Stir in bulgogi sauce and 1 TBSP water (2 TBSP for 4 servings); cook, stirring constantly, until sauce has thickened, 30-60 seconds more.
• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Drain pickled carrot; stir in edamame and scallion greens. • Spread ponzu garlic crema on tortillas. Using a slotted spoon, divide beef between tortillas. Top with pickled carrot and edamame and sprinkle with sesame seeds. Serve.