Double Korean-Style Beef & Sesame Cucumber Slaw
with Crispy Shallots
How to improve on your everyday beef strips? Toss them in some Korean stir-fry sauce, of course! It adds loads of flavour and that saucy touch that makes every mouthful a delight. The addition of creamy slaw and crispy shallots are just the ticket to seal the deal.
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Ingredients
2 clove
garlic
1
cucumber
1 packet
baby leaves
1 sachet
mixed sesame seeds
(Contains Sesame; )
1 packet
Korean Stir-Fry Sauce
(Contains Sesame, Gluten, Soy; May be present Egg, Fish, Milk, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
2 packet
beef strips
1 packet
Slaw Mix
1 packet
mayonnaise
(Contains Egg; )
1 packet
Crispy Shallots
Not included in your delivery
olive oil
1 tsp
vinegar (rice wine or white wine)
drizzle
sesame oil
(Contains Sesame; )
Nutrition Values
Utensils
Instructions
• Finely chop garlic. Thinly slice cucumber into half-moons. Roughly chop baby leaves. • Heat a large frying pan over medium-high heat. Toast mixed sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a large bowl and set aside. • In a small bowl, combine Korean stir-fry sauce, the vinegar, garlic, ginger paste and a splash of water. Set aside.
• Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, until browned and cooked through, 1-2 minutes. • Return all beef to the pan (along with any resting juices), then add Korean sauce mixture and cook until slightly reduced and fragrant, 1 minute.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Add slaw mix to the bowl of toasted sesame seeds, along with cucumber, baby leaves, mayonnaise, the sesame oil and a drizzle of vinegar. Toss to combine and season to taste.
• Divide sesame cucumber slaw between bowls. Top with Korean-style beef. • Garnish with crispy shallots to serve. Enjoy!
