Mini Taco Snacks with Steak
Lee Kum Kee

Mini Taco Snacks with Steak

Serves 4
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200g   steak, cut into thick strips
10  taco tubes
tomato, cut into small cubes
½   shallot, shredded
Salt and pepper
1 Tbsp  olive oil
1 Tbsp  sunflower oil
2 sprigs coriander


1 Marinate the steak strips in the Lee Kum Kee Premium Oyster Sauce for about 30 minutes.
2 Preheat the oven to 180 degrees Celsius and bake the taco tubes until crispy in about 12 minutes.
3 Make a thin cross on the bottom of the tomato, hold the tomato a view seconds under boiling water, from your boiling water tab or immerse in boiling water. Cut the tomato into squares, remove the seed and cut the tomato into small cubes.
4 Mix the tomato cubes with the shredded shallot. Pick the coriander and mix it with the tomato and onion mixture. Season with salt, pepper and olive oil.
5 Heat a dash of sunflower oil in the wok and fry the beef strips until crispy, but still medium inside.
6 First divide the tomato salsa and then the steak strips over the taco tubes. Garnish with a coriander leaf.
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And don't forget, Chinese meals are made for sharing, so get friends and family together for a feast.