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!
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
pear
1
carrot
½
lime
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. )
2 packet
beef strips
1 sachet
Sweet Soy Seasoning
(Contains Gluten, Soy; )
1 packet
Shredded Cabbage Mix
1 packet
garlic aioli
(Contains Egg, Soy; )
1 packet
Crushed Peanuts
(Contains Peanut; )
1 packet
coriander
olive oil
1 tbs
sesame oil
(Contains Sesame; )
½ tbs
soy sauce
(Contains Gluten, Soy; )
pinch
brown sugar
• Thinly slice celery. Thinly slice pear into wedges. Grate carrot. • Zest lime 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 lime 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 large 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 pear slaw between bowls. Top with beef strips. • Garnish with crushed peanuts and tear over coriander. Serve with any remaining lime wedges. Enjoy!