Sticky Beef Satay Wraps

Fast meets fusion with these tasty tacos. After stuffing your tortillas with caramelised beef, you'll drizzle them with a creamy, nutty satay sauce and sprinkle with chilli to serve. Spec-taco-lar!

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Step 2

Once hot, add the beef mince and cook for 3-4 min or until beginning to brown, breaking it up with a wooden spoon as you go

Step 3

Tip: Spoon off and discard any excess fat that may come out of the meat

Step 4

Meanwhile, top, tail and grate the carrot[s] (no need to peel!)

Step 5

Once the mince has started to brown, add the ginger & garlic paste, honey, Chinese rice wine, half the chilli flakes (can't handle the heat? Go easy!), and half the soy sauce (you'll use the rest later!)

Step 6

Give everything a good mix up and cook for 4-5 min or until the mince has caramelised and is cooked through (no pink meat!) – this is your sticky beef

Step 7

Cut the cucumber into quarters lengthways, then slice into batons

Step 8

Whilst the mince is caramelising, add the tortillas to a plate

Step 9

Put the plate in the microwave and cook for 20 secs on high or until the tortillas are warmed through

Step 10

Meanwhile, roll the lime[s] with your hand on a hard surface (to release more juice) and cut in half

Step 11

Combine the peanut butter, chilli relish, remaining soy sauce, the juice of the lime[s], a splash of cold water and a pinch of salt in a small bowl

Step 12

Give everything a good mix up – this is your satay sauce

Step 13

Divide the sticky beef between the warmed tortillas and top with the grated carrot and cucumber batons

Step 14

Drizzle over the satay sauce and garnish with the reserved chilli flakes (not a fan of spice? Just add a little!)