Korean-Style Sesame Beef Strips

Name: Korean-Style Sesame Beef Strips with Charred Corn Slaw & Sriracha Mayo
Total time: 30 min
Yield: 2
Cuisine: Korean
Ingredients: 1 tin Sweetcorn; 250 g Beef Strips; 1 packet Sriracha; Korean Stir-Fry Sauce; 1 Pear; 1 packet Ponzu Sauce; 1 Carrot; 1 packet Shredded Cabbage Mix; 1 packet Cornflour

with Charred Corn Slaw & Sriracha Mayo

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Tags:

High Protein

Allergens:

Wheat

•Gluten

•Sesame

•Soy

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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 tin

Sweetcorn

250 g

Beef Strips

1 packet

Sriracha

(May be present: Almond, Sesame, Eggs, Soy, Milk, Fish, Wheat, Gluten. )

Korean Stir-Fry Sauce

(Contains: Wheat, Gluten, Sesame, Soy; May be present: Almond, Eggs, Milk, Fish, Cashew. )

Pear

1 packet

Ponzu Sauce

(Contains: Soy; May be present: Almond, Sesame, Eggs, Milk, Fish, Wheat, Gluten, Sulphites. )

Carrot

1 packet

Shredded Cabbage Mix

1 packet

Cornflour

Nutrition Values

Calories504 kcal

Energy (kJ)2110 kJ

Fat20.3 g

of which saturates4.1 g

Carbohydrate42.7 g

of which sugars23.8 g

Dietary Fibre4 g

Protein32 g

Cholesterol49.2 mg

Sodium1560 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

• Grate carrot. Thinly slice pear. Drain sweetcorn. • In a medium bowl, combine beef strips and cornflour. Set aside. • Heat a large frying pan over medium-high heat. Cook sweetcorn, tossing, until lightly browned, 4-5 minutes. Transfer to a large bowl.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. • Add Korean stir-fry sauce and cook, stirring, until coated and heated through, 1 minute.

TIP: Cooking the meat in batches over a high heat helps it stay tender.

• Meanwhile, combine shredded cabbage mix to the charred corn, along with pear, carrot, ponzu sauce and a drizzle of white wine vinegar and olive oil. Season with salt and pepper and set aside. • In a small bowl, combine sriracha, mayonnaise and a dash of water. Season to taste.

• Divide charred corn slaw between bowls. Top with Korean-style sesame beef. • Drizzle with sriracha mayo to serve. Enjoy!