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.
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
baby spinach leaves
sweet chilli sauce
Sweet Soy Seasoning
(Contains Gluten, Soy; )
Shredded Cabbage Mix
(Contains Egg, Soy; )
Not included in your delivery
vinegar (rice wine or white wine)
• 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
• 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.
• 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.
• 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!