Ketjap Manis Glazed Beef Tacos
with charred corn salad
Ketjap manis is a popular condiment in Southeast Asia (and beyond). In this dish, it's paired with sweet chilli sauce to create a sweet and tangy glaze which works wonderfully with the pan-seared beef.
Tags:
Calorie Smart
•Protein Rich
•Quick
•Discovery
•Family Friendly
Allergens:
Soya
•Wheat
•Milk
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 sachet(s)
Ketjap Manis
(Contains Soya, Wheat)
1 pack(s)
Sweetcorn
1 unit(s)
Tomato
65 grams
Creme Fraiche
(Contains Milk)
8 unit(s)
Tortilla
(Contains Wheat)
1 sachet(s)
Sweet Chilli Sauce
120 grams
Salad Leaves
1 unit(s)
Shallot
250 grams
Beef Strips
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)2694 kJ
Energy (kcal)644 kcal
Fat18.1 g
of which saturates11.9 g
Carbohydrate71.2 g
of which sugars19.1 g
Dietary Fiber1.1 g
Protein39.8 g
Cholesterol0 mg
Salt4.08 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
Instructions
1
- Preheat the oven (for the tortillas) to 220°C/200°C fan/gas mark 7.
- Drain and rinse the sweetcorn in a sieve.
- Halve and thinly slice the tomato.
- Halve, peel and thinly slice the shallot.
- Trim the salad leaves and halve lengthways. Roughly chop widthways.
TIP: If you want to avoid turning on the oven, dry-fry the tortillas in a pan instead!
2
- Place a large pan over high heat (without oil).
- Once hot, cook the sweetcorn until charred, shifting as it colours, 5-6 mins.
- Once cooked, transfer from the pan (set the pan aside for use later).
3
- Meanwhile, add the tomato, shallot, charred sweetcorn, ½ tsp salt and 1 tbsp oil (double both for 4p) to a bowl.
- Mix well until everything is evenly distributed.
- Season to taste with salt and pepper.
4
- Return the pan to high heat with a drizzle of oil.
- Once the pan is very hot, sear the beef strips until cooked through, shifting as they colour, 2-3 mins. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.
5
- Remove the pan from the heat and stir in the ketjap manis, sweet chilli sauce, 1 tsp sugar and 1 tbsp oil (double both for 4p).
- Season to taste with salt and pepper.
- Meanwhile, pop the tortillas into the oven to warm, 1-2 mins.
TIP: Loosen the sauce with a splash of water if you feel it's too thick.
6
- Divide the warmed tortillas between plates.
- Top first with salad leaves and spoonfuls of charred corn salad, piling on the beef strips at the end.
- Drizzle over any ketjap manis glaze remaining remaining in the pan.
- Finish with a dollop of creme fraiche.
