with Garlic Aioli
You're going to love this winner dinner! Toss tender beef strips in sweet chilli sauce, then serve with crunchy fried noodles and a garlicky rainbow slaw to keep the carbs down and the flavour up. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Carrot
1
Beef strips
1 packet
Sweet chilli sauce
1 packet
Mixed salad leaves
1 bag
Shredded cabbage mix
1 bag
Japanese dressing
1 packet
Garlic aioli
1 packet
Crunchy Fried Noodles
0.5 packet
Soy sauce
1 tbs
• Grate carrot.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips, in batches (this helps the beef stay tender), until browned and cooked through, 1-2 minutes. • Return all beef to pan. Reduce heat to medium, then add sweet chilli sauce and the soy sauce, tossing, until warmed through, 1-2 minutes.
• While the beef is cooking, in a large bowl, add carrot, mixed salad leaves, shredded cabbage mix, Japanese dressing (see ingredients) and a drizzle of olive oil. • Toss to coat. Season to taste.
• Divide Asian-style beef and rainbow slaw between plates. Top with crunchy fried noodles (see ingredients). • Spoon any remaining sauce from pan over beef. Serve with garlic aioli. Enjoy!
2427
kJ
Energy (kJ)
35.3
g
Fat
5.9
g
of which saturates
30.8
g
Carbohydrate
20.6
g
of which sugars
6.4
g
Dietary Fibre
34.5
g
Protein
1110
mg
Sodium
