Double Korean-Glazed Beef & Sesame Pear 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.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 clove
garlic
1
pear
1 bag
baby spinach leaves
1 packet
mixed sesame seeds
(Contains: Sesame; )
1 packet
ginger paste
2 packet
beef strips
1 bag
Slaw Mix
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
1 packet
Crispy Shallots
1 packet
Korean Stir-Fry Sauce
(Contains: Sesame, Gluten, Soy, Wheat; May be present: Almond, Eggs, Fish, Milk)
Not included in your delivery
olive oil
1 drizzle
sesame oil
(Contains: Sesame; )
1 tsp
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. Thinly slice pear. Roughly chop baby spinach 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 pear, baby spinach, mayonnaise, sesame oil and a drizzle of vinegar. Toss to combine and season to taste.
• Divide sesame pear slaw between bowls. Top with Korean-glazed beef. • Garnish with crispy shallots to serve. Enjoy!
