Sweet Chilli-Ginger Beef & Slaw Bowl
with Crispy Shallots & Spring Onion- Eggs
- Gluten
- Soy
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
Sweet chilli and ginger is a pairing that we didn’t see coming but are happy to have in our hearts (and mouth)! It’s the contrast that we’ve fallen in love with and how it goes perfectly with beef strips as a glaze. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
1 packet
ginger paste
1 packet
beef strips
1 packet
sweet chilli sauce
1 tin
sweetcorn
1 packet
Crispy Shallots
1
carrot
1 bag
super slaw
1 bunch
spring onion
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains: Gluten, Soy; )
1 drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
• Drain the sweetcorn. Grate the carrot. • Discard any liquid from beef strips packaging.
• When oil is hot, cook ginger paste and beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. • Return all beef to the pan, then add sweet chilli sauce and the soy sauce and cook until reduced, 1 minute.
• Meanwhile, combine super slaw, carrot, sweetcorn, mayonnaise and a drizzle of vinegar and olive oil in a large bowl. Season to taste. • Thinly slice spring onion.
• Divide slaw between bowls. • Top with sweet chilli-ginger beef, spooning over any remaining sauce from the pan. • Sprinkle with crispy shallots and spring onion to serve. Enjoy!
