Thai-Style Beef & Pear Slaw
with Ginger Dressing & Crushed Peanuts- Eggs
- Soy
Ingredients
1 packet
Deluxe Salad Mix
1 packet
Crushed Peanuts
1 sachet
Coriander
250 g
Beef Strips
1
Cucumber
1
Pear
1
Lime
1 packet
Sweet Chilli Sauce
1 packet
Ginger Paste
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
Nutrition Values
Cooking Steps
• Thinly slice cucumber into rounds. Thinly slice pear into wedges. • 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 medium bowl, combine sweet chilli sauce, 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 deluxe salad mix, cucumber 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!
