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.
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
Ingredients
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)
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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 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!
