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Super Quick Double Asian Beef & Rainbow Slaw
Super Quick Double Asian Beef & Rainbow Slaw

Super Quick Double Asian Beef & Rainbow Slaw

with Charred Corn & Garlic Aioli

Tags:
High Protein
Allergens:
Eggs
Soy
Wheat
Gluten

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 tin

Sweetcorn

1 packet

Sweet Chilli Sauce

500 g

Beef Strips

1

Celery

1

Carrot

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

1 packet

Shredded Cabbage Mix

1 packet

Sweet Soy Seasoning

(Contains: Soy, Wheat, Gluten; )

2

Radish

Nutrition Values

Calories606 kcal
Energy (kJ)2540 kJ
Fat27.7 g
of which saturates7.6 g
Carbohydrate26.6 g
of which sugars21.2 g
Dietary Fibre4 g
Protein60.2 g
Cholesterol98.3 mg
Sodium998 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

1

• Grate the carrot. • Thinly slice pear into sticks. Finely chop celery. • Drain the sweetcorn. • Discard any liquid from beef strips packaging. • In a medium bowl, combine beef strips, sweet soy seasoning and a drizzle of olive oil.

2

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl. • Return 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. • Remove pan from heat, add sweet chilli sauce and toss beef to coat.

TIP: Cover the pan with a lid if the corn kernels are “popping” out. TIP: Cooking the meat in batches over a high heat helps it stay tender.

3

• Meanwhile, add shredded cabbage mix to the charred corn, along with pear, celery, carrot, garlic aioli and a drizzle of white wine vinegar. • Season and toss to combine.

4

• Divide rainbow slaw between bowls. • Top with Asian beef. • Spoon any remaining sweet chilli glaze over beef to serve. Enjoy!