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Thai-Style Beef & Ginger Slaw Bowl
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Thai-Style Beef & Ginger Slaw Bowl

Thai-Style Beef & Ginger Slaw Bowl

with Crushed Peanuts & Coriander

This dish is a mad genius, with flavour explosions going off in every bite. The beef strips are served on top of a fragrant and creamy slaw with notes of both ginger and garlic. We say that sounds (and tastes) like success!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Under 650kcal
Under 40g carbs
Quick Prep
Super Quick
Over 30g protein
Allergens:
Sesame
Gluten
Soy
Egg
Peanut

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
DifficultyEasy

Ingredients

Serving amount

1 stalk

celery

1

carrot

1

pear

½

lemon

1 clove

garlic

1 packet

ginger paste

(May be present Gluten, Egg, Fish, Milk, Sesame, Tree Nuts, Soy. )

1 packet

beef strips

1 sachet

Sweet Soy Seasoning

(Contains Gluten, Soy; )

1 bag

Shredded Cabbage Mix

1 packet

garlic aioli

(Contains Egg, Soy; )

1 packet

Crushed Peanuts

(Contains Peanut; )

½ bag

coriander

Not included in your delivery

olive oil

1 tbs

sesame oil

(Contains Sesame; )

½ tbs

soy sauce

(Contains Gluten, Soy; )

pinch

brown sugar

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Nutrition Values

Energy (kJ)2500 kJ
Fat34.7 g
of which saturates6.8 g
Carbohydrate31.9 g
of which sugars24.2 g
Dietary Fibre12.4 g
Protein36.4 g
Sodium1284 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Frying Pan

Instructions

1
1

• Thinly slice celery. Grate carrot. Thinly slice pear into wedges. Zest lemon to get a pinch, then slice into wedges. • Finely grate (or crush) garlic. In a medium heatproof bowl, add ginger paste and garlic.

2
2

• In a large frying pan, heat the sesame oil over high heat until smoking, 30 seconds. • Carefully pour hot sesame oil over the garlic-ginger mixture. • Add the soy sauce, a pinch of brown sugar and a generous squeeze of lemon juice. Mix well and set aside.

TIP: The hot oil will bubble up and 'cook' the ginger and garlic.

3
3

• Discard any liquid from beef strips packaging. • In a medium bowl, combine sweet soy seasoning, the lemon 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
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 (see ingredients). Serve with any remaining lemon wedges. Enjoy!