Korean-Style Beef & Sesame Cucumber Slaw
with Crispy Shallots- Sesame
- Wheat
- Gluten
- Soy
- Soy
- May contain traces of allergens
- Cashew
- Almond
- Eggs
- Fish
- Milk
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 30g carbohydrates per serving.*
Ingredients
sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Soy)
1 packet
Crispy Shallots
250 g
Beef Strips
1
Cucumber
1 packet
Baby Spinach Leaves
1 packet
Korean Stir-Fry Sauce
(Contains: Sesame, Wheat, Gluten, Soy; May be present: Cashew, Almond, Eggs, Fish, Milk)
1 packet
Slaw Mix
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
1 packet
Ginger Paste
2
Garlic
Nutrition Values
Cooking Steps
• 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!
