Mumbai Beef & Carrot Ribbon Slaw

Name: Mumbai Beef & Carrot Ribbon Slaw with Mint
Total time: 15 min
Yield: 2
Cuisine: Sri Lankesisk
Ingredients: 1 packet Mint; 250 g Beef Strips; 1 sachet Mumbai Spice Blend; 1 packet baby leaves; 1 Carrot; 1 packet Apricot Sauce; 2 Garlic; 1 packet Shredded Cabbage Mix; 1 Lemon

with Mint

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Carrot ribbons are a heavenly alternative to heavy noodles. With a little help from Mumbai spices, tender beef strips and fragrant mint, you'll feel like you're floating on a delicious cloud.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Under 30g carbs

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

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mint

250 g

Beef Strips

1 sachet

Mumbai Spice Blend

1 packet

baby leaves

Carrot

1 packet

Apricot Sauce

Garlic

1 packet

Shredded Cabbage Mix

Lemon

Nutrition Values

Calories376 kcal

Energy (kJ)1570 kJ

Fat19.3 g

of which saturates4.1 g

Carbohydrate14.6 g

of which sugars10.8 g

Dietary Fibre4.7 g

Protein32.5 g

Cholesterol49.2 mg

Sodium379 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

• Finely chop garlic. • Roughly chop baby leaves. • Zest lemon then cut into halves. • Using a vegetable peeler, peel carrot into ribbons. • Discard any liquid from beef strips packaging. In a medium bowl, combine beef strips, Mumbai spice blend, a generous 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 the garlic oil mixture to a large bowl. • To the bowl with the garlic oil, add apricot sauce (see ingredients), a good squeeze of lemon juice and a splash of water. Season to taste and stir to combine.

• Return the frying pan 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 to the pan. Remove pan from heat, then add the honey and toss to combine.

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

• Meanwhile, add shredded cabbage mix, carrot and baby leaves to carrot ribbons. Toss well to combine and season to taste. • Divide carrot ribbon slaw between bowls. Top with Mumbai beef. • Dollop with mayonnaise and tear over mint to serve. Enjoy!