Quick Double Southeast Asian Beef & Slaw
with Lemon & Crispy Shallot Topping
Flavoursome and simply delicious, this stir-fry brings together quick-cooking beef strips with a colourful slaw. The sneaky addition of crispy shallots for garnish is the best way to round out this delicious low-carb meal!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Crispy Shallots
1 sachet
Coriander
500 g
Beef Strips
1 packet
Slaw Mix
1 packet
Garlic Paste
1 packet
Ginger Paste
1
Trio Lettuce
1
Cucumber
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1
Lemon
1 sachet
Southeast Asian Spice Blend
Nutrition Values
Cooking Steps
• Thinly slice cucumber.
• Roughly shred green butter lettuce.
• Slice lemon into wedges.
• In a medium bowl, combine Southeast Asian spice blend, garlic paste, ginger paste and a drizzle of olive oil. Add beef strips and toss to coat.
• Heat a large frying pan over 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.
TIP: Cooking the beef in batches over high heat helps it stay tender.
• In a large bowl, while the beef is cooking, combine garlic aioli, slaw mix, lettuce, cucumber and a good squeeze of lemon juice. Toss to combine. Season to taste with salt and pepper.
• Divide slaw between bowls.
• Top with Southeast Asian beef.
• Spoon over any remaining juices from the pan.
• Tear over coriander and garnish with crispy shallots. Serve with any remaining lemon wedges. Enjoy!
