Lemongrass Beef Taco

Name: Lemongrass Beef Taco
Yield: Makes 10
Cuisine: Asia
Ingredients: 200 g (7 oz) haloumi cheese; 3 garlic cloves, finely chopped; 150 g (5½ oz) Chinese cabbage (wong bok), thinly sliced; 1 bunch coriander (cilantro), roughly chopped, including stems; 5 spring onions (scallions), finely chopped; 1 spring onion (scallion), finely chopped; 10 × 12 cm (4 × 4½ inch) white corn tortillas; 2½ tablespoons light soy sauce; 100 ml (3½ fl oz) fish sauce; vegetable oil, for frying; juice of 2 limes; 2 bunches coriander (cilantro); 100 g (3½ oz) caster (superfine) sugar; 500 g (1 lb 2 oz) fresh tomatillos; ½ avocado; 1 red onion; 2 jalapeño peppers; 700 g (1 lb 9 oz) piece of grain-fed scotch fillet, rump or sirloin; 2½ tablespoons sugar; 100 ml (3½ fl oz) Knorr Liquid Seasoning; 2½ tablespoons rice wine vinegar; 1¼ tablespoons sesame oil; 2½ tablespoons grapeseed oil

Preparation info

Makes
10

Difficulty
Medium

Appears in

Mr Hong

By Dan Hong

Published 2014

About

Ingredients

Salsa Verde

500 g (1 lb 2 oz) fresh tomatillos
1

Asia
Main course
Starter
Spicy

Method

Salsa Verde

Using the pulse action, blend all the ingredients in a food processor to a salsa-like consistency. You still want a little texture, so be careful not to over-blend it. Season with salt.

Marinade

Whisk all the ingredients together in a bowl until the sugar dissolves.