Thai-Style Beef & Creamy Slaw Bowl
with Sweet Chilli Sauce & Coriander
When it gets 'chilli' out, it’s a good idea to have an extra layer on you, but how about on tonight’s dinner? Let’s add layers upon layers of flavour by coating the beef strips in our Southeast Asian spices. The slaw joins in by getting wrapped in a sesame ginger dressing. For the finishing touch, dollop over some warming sweet chilli sauce!
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
(May be present Gluten, traces of egg, Fish, milk, Sesame, Tree Nuts, Soy. )
(May be present milk, Gluten, Peanuts, Soy, Sesame, Tree Nuts. )
Shredded Cabbage Mix
sweet chilli sauce
(Contains Egg, Soy; )
Southeast Asian Spice Blend
Not included in your delivery
(Contains Sesame; )
(Contains Gluten, Soy; )
(Contains Gluten; )
• Grate the carrot. • Thinly slice cucumber into half-moons. • Slice lemon into wedges. • Discard liquid from beef strip packaging.
• To a large heatproof bowl, add ginger paste. • In a large frying pan, heat sesame oil over high heat until just smoking, 30 seconds. Remove from heat and carefully pour hot oil over ginger paste. • Add the soy sauce, brown sugar and a good squeeze of lemon juice. Mix well and set aside.
• In a medium bowl, combine beef strips, Southeast Asian spice blend, a pinch of salt and a drizzle of olive oil. • Add cornflour and the plain flour and toss beef to coat. • Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a paper towel-lined plate.
• Add garlic aioli to the dressing, along with shredded cabbage mix, carrot and cucumber. Toss to coat and season to taste. • Divide creamy slaw between plates. • Top with Thai-style beef and sweet chilli sauce. • Tear over coriander to garnish. Serve with remaining lemon wedges. Enjoy!