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 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.