NZ Sweet-Soy & Sticky Plum Beef Steak
with Veggie Chunks & Creamy Slaw
- Wheat
- Gluten
- Soy
Ingredients
320 g
Chicken Thigh
1
Celery
2 packet
Potato
1
Carrot
1 packet
Shredded Cabbage Mix
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
Nutrition Values
Cooking Steps
• Cut carrot and potato into bite-sized chunks. Thinly slice celery. • Set your air fryer to 200°C. Place carrot and potato into the air fryer basket, drizzle with olive oil, season with salt and toss to coat. Cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes. Divide between serving plates.
TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place carrot and potatoes on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
• In a medium bowl, combine sweet soy seasoning and a drizzle of olive oil. Add chicken thigh and turn to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, turning occasionally, until browned and cooked through, 14-16 minutes.
TIP: The marinade will darken and caramelise, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.
• If you swapped chicken for beef rump steak, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • In a medium bowl, combine sweet soy seasoning (see ingredients), beef and a drizzle of olive oil, turning to coat. TIP: Pounding the beef ensures that it's extra tender once cooked.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • Transfer to a plate to rest.
