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.
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
Ingredients
1 stalk
celery
1
carrot
1
pear
½
lemon
1 clove
garlic
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
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
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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.
• 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!
