Thai Beef & Creamy Slaw
with Ginger, Crushed Peanuts & Coriander
Up next for it’s turn in the spotlight is the sweet-soy coated beef strips. Tonight they will be partnered with a creamy slaw tossed in a garlic and ginger dressing. Their finishing move is the garnish of crushed peanuts. This dinner is bound to be a show a stopper!
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
1 stalk
celery
1
carrot
½
pear
½
lime
1 clove
garlic
1 packet
ginger paste
(May be presentGluten, Egg, Fish, Milk, Sesame, Tree Nuts, Soy)1 packet
beef strips
1 sachet
sweet soy seasoning
(ContainsGluten, Soy)1 bag
shredded cabbage mix
1 packet
garlic aioli
(ContainsEggs)1 packet
crushed peanuts
(ContainsPeanuts)1 bag
coriander
Not included in your delivery
olive oil
1 tbs
sesame oil
(ContainsSesame)1 sachet
soy sauce
(ContainsGluten, Soy)
• Thinly slice celery. Grate the carrot. • Thinly slice pear (see ingredients) into sticks. • Zest lime to get a pinch, then slice into wedges. • Finely grate garlic. Add ginger paste and garlic to a medium heatproof bowl.
• In large frying pan, heat sesame oil over high heat until just smoking, 30 seconds, then carefully pour hot oil over the garlic-ginger mixture. • Add the soy sauce, a pinch of brown sugar and a generous squeeze of lime juice. Mix well and set aside.
TIP: The hot oil will bubble up and 'cook' the ginger and garlic.
• In a medium bowl, combine sweet soy seasoning, the lime zest and a drizzle of olive oil. Add beef strips and toss to coat. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, until browned and cooked through, 1-2 minutes. Transfer to a plate and set aside.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• In a large bowl, combine shredded cabbage mix, celery, carrot and pear. • Add garlic-ginger dressing and garlic aioli and toss to coat. Season to taste. • Divide slaw between bowls. Top with beef strips. • Garnish with crushed peanuts and tear over coriander. Serve with any remaining lime wedges.