Indian Beef Strips & Zingy Slaw
with Garlic Aioli & Crushed Peanuts- Eggs
- Soy
- Peanuts
- Gluten
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Traces of Cashew
- Traces of Pistachio
- Traces of Walnut
- Wheat
- Traces of Brazil Nut
- Hazelnut
- Macadamia
- Pecan
- Traces of Pine Nut
Mumbai-style beef strips and slaw dressed in a lemon sauce, these two together create the picture-perfect summer time bowl. It’s full of nourishing flavours that will leave you feeling both refreshed and full! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *The recent weather conditions across New Zealand have 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!*
Ingredients
2 clove
garlic
1 bag
baby spinach leaves
½
lemon
1
carrot
1 packet
beef strips
½ tsp
brown sugar
(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Almond, Cashew, Pistachio, Walnut)
1 bag
Shredded Cabbage Mix
1 packet
garlic aioli
(Contains: Eggs, Soy; )
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Milk, Sesame, Soy, Almond, Cashew, Pistachio, Walnut, Wheat, Brazil Nut, Hazelnut, Macadamia, Pecan, Pine Nut)
1 sachet
Mumbai Spice Blend
Not included in your delivery
1
olive oil
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. Roughly chop baby spinach leaves. Cut lemon in half. Grate the carrot. • Discard any liquid from beef strips packaging and season as above. • In a medium bowl, combine chicken, Mumbai spice blend, a pinch of salt and pepper and a drizzle of olive oil. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1-2 minutes. Transfer garlic oil mixture to a large bowl. • To the bowl with garlic oil, add the brown sugar and a generous squeeze of lemon juice. Season and stir to combine. • Add carrot, baby spinach and shredded cabbage mix to the dressing. Toss to coat and set aside.
• Wash and dry the frying pan, then return to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Return all beef strips to the pan. • Remove pan from heat, then add the honey and a splash of water. Gently turn chicken to coat.
• Slice the Indian honey beef strips. • Divide zingy slaw between bowls. • Top with beef and any remaining glaze from the pan. • Dollop over garlic aioli. Sprinkle with crushed peanuts to serve. Enjoy!
