with Pickled Ginger & Garlic Aioli
You're going to love this winner dinner! Toss tender beef strips in sweet chilli sauce, then serve with zingy pickled ginger and a garlicky rainbow slaw to keep the carbs down and the flavour up. *This recipe is under 650kcal per serving and under 30g 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
Garlic aioli
1 packet
Pickled ginger
1 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, 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. TIP: Cooking meat in batches over high heat helps it stay tender.
• In a large bowl, combine carrot, mixed salad leaves, shredded cabbage mix, garlic aioli and a drizzle of olive oil. • Toss to coat. Season to taste.
• Divide Asian-style beef, rainbow slaw and pickled ginger between plates. • Spoon any remaining sauce from pan over beef to serve. Enjoy!
1886
kJ
Energy (kJ)
25.1
g
Fat
4.4
g
of which saturates
20.3
g
Carbohydrate
19
g
of which sugars
5.7
g
Dietary Fibre
33.4
g
Protein
773
mg
Sodium
with Ginger-Soy Capsicum & Baby Broccoli Stir-Fry
