Quick Asian-Style Beef & Rainbow Slaw

Name: Quick Asian-Style Beef & Rainbow Slaw with Pickled Cucumber & Garlic Aioli
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 1 cucumber; ¼ cup rice wine vinegar; 1 bag baby spinach leaves; 1 carrot; 1 packet beef strips; 1 packet sweet chilli sauce; 1 sachet Sweet Soy Seasoning; 1 bag Shredded Cabbage Mix; 1 packet garlic aioli

with Pickled Cucumber & Garlic Aioli

4.0(471)

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Calories

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Protein

32.7g protein

Total

20 minutes

Difficulty

Easy

Calorie Smart

Under 30g carbs

Allergens:

Soy
Gluten(Wheat)
Eggs

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.* *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

cucumber

1 bag

baby spinach leaves

carrot

1 packet

beef strips

1 packet

sweet chilli sauce

1 sachet

Sweet Soy Seasoning

(Contains: Soy, Gluten(Wheat); )

1 bag

Shredded Cabbage Mix

1 packet

garlic aioli

(Contains: Soy, Eggs; )

Not included in your delivery

olive oil

¼ cup

rice wine vinegar

Nutrition Values

Energy (kJ)1840 kJ

Fat22.1 g

of which saturates4.8 g

Carbohydrate27 g

of which sugars21.8 g

Dietary Fibre10.3 g

Protein32.7 g

Sodium1155 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

Cooking Steps

PDF

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

• While the beef is cooking, add shredded cabbage mix and garlic aioli to bowl of spinach and carrot. • Season to taste 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 the beef to serve. Enjoy!