Mango-Chilli Glazed Beef

Name: Mango-Chilli Glazed Beef with Cucumber Slaw & Peanuts
Total time: 15 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 1 carrot; 1 bunch spring onion; 1 cucumber; 1 packet beef strips; 1 packet Mango Chilli Sauce; 1 bag Shredded Cabbage Mix; 1 packet Smokey Aioli; 1 bag baby spinach leaves; 1 drizzle white wine vinegar; 1 packet Crushed Peanuts; 1 sachet Tex-Mex spice blend

with Cucumber Slaw & Peanuts

4.0(155)

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Calories

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Protein

37g protein

Total

15 minutes

Difficulty

Easy

Calorie Smart

Easy Prep

Under 30g carbs

Allergens:

Sulphites
Eggs
Soy
Peanuts
May contain traces of allergens
Wheat
Sesame
Milk
Soy
Almond
Traces of Brazil Nut
Traces of Cashew
Hazelnut
Macadamia
Pecan
Traces of Pistachio
Traces of Pine Nut
Traces of Walnut

Bring out the mango chilli sauce, the Tex-Mex spices and peanuts because these beef strips need a fresh coat of flavour. Plate up everything in a bowl and be amazed at how the flavours blend into the cooling cucumber and carrot slaw. Everything is getting a freshen up tonight! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

carrot

1 bunch

spring onion

cucumber

1 packet

beef strips

1 packet

Mango Chilli Sauce

(Contains: Sulphites; )

1 bag

Shredded Cabbage Mix

1 packet

Smokey Aioli

(Contains: Eggs, Soy; )

1 bag

baby spinach leaves

1 packet

Crushed Peanuts

(Contains: Peanuts; May be present: Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)

1 sachet

Tex-Mex spice blend

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2076 kJ

Fat30.1 g

of which saturates6.3 g

Carbohydrate19 g

of which sugars12.8 g

Dietary Fibre8.5 g

Protein37 g

Sodium815 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.

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

• Grate the carrot. Thinly slice spring onion. Finely chop cucumber. • Discard any liquid from beef strips packaging.

• SPICY! The mango chilli sauce is hot, use less if you're sensitive to heat. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips and Tex-Mex spice blend in batches, tossing, until browned and cooked through, 1-2 minutes. • Remove pan from heat, then add mango chilli sauce and toss to coat.

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

• In a large bowl, combine shredded cabbage mix, carrot, smokey aioli, cucumber, baby spinach leaves, spring onion and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.