Sam Burke’s Soft shell Beef (CARNE ASADA) with chipotle mayonnaise and Pico De Gallo

Serves: 12


12 Soft corn tortillas

750g Beef scotch fillet, thinly sliced

40ml “Maggi” seasoning sauce

15ml Fish Sauce

6 tbsp Sugar

2 tsp Salt

1/2 bunch Chinese cabbage, finely chopped

¼ bunch Green shallots, finely chopped

½ bunch Coriander, roughly chopped

For the Pico De Gallo

7 tomatoes, finely chopped and deseeded

1 bunch coriander, finely chopped

2 french shallots, finely chopped

2 cloves garlic, finely chopped

1 jalapeno peppers, finely chopped

Salt & pepper to taste

Juice of 2 limes

For the Chipotle Mayonnaise

2 chipotle peppers in adobo sauce, very finely minced or blended

125g Japanese mayonnaise (Kewpie)


For the Pico de Gallo, mix all ingredients in a bowl and season to taste

Make chipotle mayonnaise by mixing both ingredients until well combined.  Set aside.

Marinate beef in Maggi, sugar, fish sauce and salt – leave to marinate

Warm tortillas in a dry pan on medium heat until slightly charred and tortilla is soft

Fry beef in a little oil on a high heat until cooked to your liking

Top tortillas with some beef, followed by a tablespoon of Pico de Gallo and some cabbage, shallots and chopped coriander

Top with some chipotle mayo and serve with fresh lime wedges

Wine Suggestion

Region: Clare Valley SA

Petaluma Riesling is one of Australia’s finest examples of this noble variety. Pale straw in colour the palate exhibits lemon and grapefuit flavours matched by some fresh and racy acidity. Sourced from the home of great Australian Riesling, this trademark Clare Valley aromatic white is wonderful when opened upon release and like all great Rieslings, will develop brilliant toasty characters over a 10 year period in the bottle.

Rieslings have a citrus lemon quality to them that will match the lime flavours of the marinated beef.


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