Asian Beef & Carrot Ribbon Salad

Name: Asian Beef & Carrot Ribbon Salad with Zesty Dressing & Peanuts
Total time: 25 min
Yield: 2
Cuisine: Thai
Ingredients: 1 packet Mixed Salad Leaves; 1 packet Asian Chilli Dressing; 1 Tomato; 1 sachet Coriander; 300 g Beef Rump; 1 Cucumber; 1 packet Sweet Chilli Sauce; 1 Carrot; 1 Lemon; 1 packet Crushed Peanuts

with Zesty Dressing & Peanuts

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Get ready for a flavour-packed trip to to the culinary destination of Thailand! Tender beef mingles with bright and crunchy carrot ribbons, all tossed in a zesty dressing that brings sweet and hot together. Fresh coriander tops it off, adding a herbaceous punch to each bite. Light, bright, and full of zing—this salad is a refreshing twist on Thai street food!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Allergens:

Soy

•Peanuts

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

1 packet

Asian Chilli Dressing

Tomato

1 sachet

Coriander

300 g

Beef Rump

Cucumber

1 packet

Sweet Chilli Sauce

Carrot

Lemon

1 packet

Crushed Peanuts

Nutrition Values

Calories351 kcal

Energy (kJ)1470 kJ

Fat14.3 g

of which saturates5.4 g

Carbohydrate16.2 g

of which sugars13.9 g

Dietary Fibre5.4 g

Protein36.9 g

Cholesterol55 mg

Sodium294 mg

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.

Cooking Steps

• See 'Top Steak Tips!' (below left). • Slice cucumber into thin half-moons. • Cut tomato into thin wedges. • Using a vegetable peeler, peel carrot into ribbons. • Slice lemon into wedges. • Season beefrump with salt and pepper.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef for 2 minutes each side for medium-rare, or until cooked to your liking. • Remove pan from heat, then add sweet chilli sauce and turn to coat. • Transfer to a plate to rest.

• In a large bowl, combine mixed salad leaves, carrot, cucumber, tomato, Japanese dressing and a generous squeeze of lemon juice. Season to taste.

• Slice beef. • Divide carrot ribbon salad between bowls. Top with Asian beef. • Drizzle over remaining glaze. Sprinkle with crushed peanuts and tear over coriander to serve. Enjoy!