Sweet-Soy Beef & Ponzu Slaw Bowl
with Crushed Peanuts- Soy
- Eggs
- Wheat
- Gluten
- Sesame
- Cashew
- Fish
- Milk
- Almond
- May contain traces of allergens
- Eggs
- Sesame
- Sulphites
A carrot noodle salad with tender beef on top, already sounds like a winning dinner but we think we can go a step further. Sweet and soy flavours for the beef and a sticky ponzu sauce for the carrot noodle salad. Seal the deal by drizzling over a sesame dressing. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.* *We've replaced the carrot noodles in this recipe with carrot and cucumber due to local ingredient availability. It'll be just as delicious, just follow your recipe card!*
Ingredients
1 packet
Crushed Peanuts
1 sachet
Coriander
250 g
Beef Strips
1 packet
Sesame Dressing
(Contains: Soy, Eggs, Wheat, Gluten, Sesame; May be present: Cashew, Fish, Milk, Almond)
1 packet
Baby Spinach Leaves
1 packet
Ponzu Sauce
(Contains: Soy, Wheat, Gluten; May be present: Fish, Milk, Almond, Eggs, Sesame, Sulphites)
1 packet
Sweet Chilli Sauce
Carrot Noodles
1 packet
Shredded Cabbage Mix
1 packet
Sweet Soy Seasoning
(Contains: Soy, Wheat, Gluten; )
Not included in your delivery
1 tsp
sesame oil
(Contains: Sesame; )
1 drizzle
olive oil
1 drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
• Roughly chop baby spinach leaves, grate carrot and cut cucumber into half-moons. • In a large bowl, combine ponzu sauce, the sesame oil and a drizzle of vinegar.
• Add shredded red cabbage, baby spinach, carrot and cucmber to the dressing, then toss to combine. Season to taste. • Discard any liquid from beef strips packaging. In a medium bowl, combine beef strips, sweet soy seasoning and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Return all beef to pan. • Remove pan from heat, add sweet chilli sauce and toss beef to coat.
TIP: Cooking the meat in batches over a high heat helps it stay tender
• Divide ponzu slaw between bowls. • Top with sweet-soy beef, spooning over any remaining glaze from the pan. • Drizzle with sesame dressing. Sprinkle with crushed peanuts to serve. Enjoy!
