Asian-Style Double Beef & Rainbow Slaw
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Asian-Style Double Beef & Rainbow Slaw

Asian-Style Double Beef & Rainbow Slaw

with Pickled Cucumber & Garlic Aioli

Sweet chilli and sweet soy, they are combining in the pan to transform these beef strips into a new taste sensation. The slaw is also glowing on the plate when you toss it through with garlic aioli and serve alongside pickled cucumber. The fam' will be gobbling this dinner down in seconds.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:
Under 650kcal
Under 30g carbs
Quick
Allergens:
Gluten
Soy
Egg

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

Total Time20 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

cucumber

1 bag

baby spinach leaves

1

carrot

2 packet

beef strips

1 packet

sweet chilli sauce

1 sachet

Sweet Soy Seasoning

(Contains Gluten, Soy; )

1 bag

Shredded Cabbage Mix

1 packet

garlic aioli

(Contains Egg, Soy; )

Not included in your delivery

olive oil

¼ cup

vinegar (rice wine or white wine)

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Nutrition Values

Energy (kJ)2525 kJ
Fat27.8 g
of which saturates7.8 g
Carbohydrate26 g
of which sugars21.3 g
Dietary Fibre10 g
Protein61.4 g
Sodium1163 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.

Utensils

Large Non-Stick Pan

Instructions

1
1

• Thinly slice cucumber into rounds. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add cucumber to the pickling liquid with just enough water to cover the cucumber. Set aside. • Roughly chop baby spinach leaves. Grate the carrot. Transfer baby spinach and carrot to a large bowl.

TIP: Slicing the cucumber very thinly helps it pickle faster

2
2

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips and sweet soy seasoning in batches, tossing, until browned and cooked through, 1-2 minutes. Return all beef to the pan. • Reduce heat to medium, then add sweet chilli sauce and simmer, until warmed through, 1-2 minutes.

3
3

• While the beef is cooking, add shredded cabbage mix and garlic aioli to the bowl of baby spinach and carrot. • Season to with salt and pepper. Toss to coat.

4
4

• Drain pickled cucumber. • Divide Asian-style beef, rainbow slaw and pickled cucumber between plates. • Spoon any remaining sweet chilli sauce from the pan over beef to serve. Enjoy!