HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThai Beef & Creamy Slaw
topBanner
Thai Beef & Creamy Slaw

Thai Beef & Creamy Slaw

with Ginger, Crushed Peanuts & Coriander

Read more

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.

Tags:Under 30g carbsUnder 650kcalQuickEasy Prep
Allergens:SesameGlutenSoyEggsPeanuts

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

Total Time15 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

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)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2379 kJ
Fat35.8 g
of which saturates6.5 g
Carbohydrate22.8 g
of which sugars15.3 g
Dietary Fibre11.1 g
Protein37.5 g
Sodium1320 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

• 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.

2

• 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.

3

• 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.

4

• 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.