Asian-Style Double Beef & Rainbow Slaw

Name: Asian-Style Double Beef & Rainbow Slaw with Pickled Cucumber & Garlic Aioli
Total time: 20 min
Yield: 2
Cuisine: 0
Ingredients: 1 packet Sweet Chilli Sauce; 500 g Beef Strips; 1 Cucumber; 1 packet baby leaves; 1 Carrot; 1 packet Garlic Aioli; 1 packet Shredded Cabbage Mix; 1 packet Sweet Soy Seasoning

with Pickled Cucumber & Garlic Aioli

Get up to $175 off

Tags:

High Protein

Allergens:

Eggs

•Soy

•Wheat

•Gluten

The quantities provided above are averages only.

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

Total20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Sweet Chilli Sauce

500 g

Beef Strips

Cucumber

1 packet

baby leaves

Carrot

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

1 packet

Shredded Cabbage Mix

1 packet

Sweet Soy Seasoning

(Contains: Soy, Wheat, Gluten; )

Nutrition Values

Calories580 kcal

Energy (kJ)2430 kJ

Fat27.1 g

of which saturates7.6 g

Carbohydrate21.2 g

of which sugars18.7 g

Dietary Fibre4 g

Protein60.8 g

Cholesterol98.3 mg

Sodium952 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.

Cooking Steps

• 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 carrot. In a large bowl, combine baby spinach and carrot.

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

Custom Recipe: If you've doubled your beef strips, cook in batches for best results. Return all beef to the pan, lower heat, then add the sweet chilli sauce as above.

--------------------CCM TEXT---------------------- • 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 strips 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 bowls. • Spoon any remaining sweet chilli sauce from the pan over beef to serve. Enjoy!