Why have your refreshing slaw and seasoned beef separated on a plate? We suggest combining them in a bowl and drizzling everything with a creamy mayo (there’s a hint of lime in there too!) topped with a cucumber and tomato salsa. All those flavours in one bite will have everyone asking for more.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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
baby spinach leaves
South American seasoning
vinegar (white wine or red wine)
• Roughly chop cucumber and tomato. Zest lime and slice into wedges. • In a small bowl, combine mayonnaise and lime zest. Set aside. • In a medium bowl, combine cucumber, tomato, a drizzle of vinegar and a pinch of salt and pepper. Set aside.
• In a second medium bowl, combine slaw mix, baby spinach leaves, 1/2 the lime mayo and a squeeze of lime juice. Season to taste. Set aside. • In a third medium bowl, combine South American seasoning, a drizzle of olive oil and a pinch of pepper. Add beef strips and toss to coat.
• 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. • Remove pan from heat, then add the honey and toss to coat.
TIP: Cooking the meat in batches over high heat helps it stay tender.
• Divide slaw between bowls. • Top with South American-spiced beef strips and cucumber salsa. • Drizzle over remaining lime mayo. Serve with any remaining lime wedges. Enjoy!