Super Quick Double Thai Beef & Rainbow Slaw
with Charred Corn & Garlic Aioli
Sweet chilli and sweet soy, they're combining in the pan to transform these beef strips into a new taste sensation. The slaw is also glowing in the bowl when you toss it through with garlic aioli and serve with charred corn. The whānau will be gobbling this dinner down in seconds.
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 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
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• Divide rainbow slaw between bowls. • Top with Asian beef. • Spoon any remaining sweet chilli glaze over beef to serve. Enjoy!
