Asian-Style Double Beef & Ponzu Carrot Noodles
with Crushed Peanuts- Soy
- Sesame
- Eggs
- Gluten
- Peanuts
- Eggs
- Fish
- Milk
- Almond
- Wheat
- Sesame
- Sulphites
- May contain traces of allergens
- Fish
- Traces of Cashew
- Soy
- Traces of Brazil Nut
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Pine Nut
- Traces of Walnut
A slaw bowl with tender beef on top already sounds like a winning dinner, but we think we can go a step further. Sweet garlicky flavours for the beef and a sticky ponzu sauce for the slaw. Seal the deal by drizzling over a sesame dressing
Ingredients
1 packet
Baby Leaves
1 packet
Ponzu Sauce
(Contains: Soy; May be present: Eggs, Fish, Milk, Almond, Wheat, Sesame, Sulphites)
1 packet
Carrot Noodles
1 packet
Shredded Cabbage Mix
2 packet
beef strips
1 sachet
Garlic & Herb Seasoning
1 packet
sweet chilli sauce
1 packet
sesame dressing
(Contains: Soy, Sesame, Eggs, Gluten; May be present: Milk, Almond, Fish, Cashew)
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Milk, Almond, Wheat, Sesame, Cashew, Soy, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
1 packet
coriander
Not included in your delivery
olive oil
1 tsp
sesame oil
(Contains: Sesame; )
drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
• Roughly chop baby leaves. • In a large bowl, combine ponzu sauce, sesame oil and a drizzle of vinegar. Add carrot noodles and toss to combine.
• Add shredded cabbage mix and baby leaves to the carrot noodles and toss to combine. Season to taste. • Discard any liquid from beef strips packaging. In a large bowl, combine beef strips, garlic & herb seasoning and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. • Remove pan from heat, add sweet chilli sauce and toss beef to coat.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Divide ponzu carrot noodle salad between bowls. • Top with Asian-style beef, spooning over any remaining glaze from the pan. • Drizzle with sesame dressing. Sprinkle with crushed peanuts and tear over coriander to serve. Enjoy!
