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Asian-Style Beef & Rainbow Slaw Bowl
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Asian-Style Beef & Rainbow Slaw Bowl

Asian-Style Beef & Rainbow Slaw Bowl

with Pickled Cucumber & Garlic Aioli

You're going to love this winner dinner! Toss tender beef strips in sweet chilli sauce, then serve with a garlicky rainbow slaw to keep the carbs down and the flavour up.

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

Tags:
Over 30g protein
Under 650kcal
Under 30g carbs
Quick Prep
Super 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 Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1

cucumber

1 packet

baby spinach leaves

1

carrot

1 packet

beef strips

1 sachet

Sweet Soy Seasoning

(Contains Gluten, Soy; )

1 packet

sweet chilli sauce

1 packet

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)2099 kJ
Fat19.7 g
of which saturates11.8 g
Carbohydrate38.9 g
of which sugars19.5 g
Dietary Fibre10 g
Protein40 g
Sodium319 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. Roughly chop baby spinach leaves. Grate carrot. • 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. • In a large bowl, combine baby spinach and carrot.

TIP: Slicing the cucumber very thinly helps it pickle faster.

2
2

• Discard any liquid from beef strips packaging. • 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, tossing, until browned and cooked through, 1-2 minutes. • Reduce heat to medium, then add sweet chilli sauce and simmer, until warmed through, 1-2 minutes.

TIP: Cooking the beef in batches over a high heat helps it stay tender.

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 rainbow slaw between bowls. Top with Asian-style beef and pickled cucumber. • Spoon any remaining sweet chilli sauce from the pan over beef to serve. Enjoy!