with Sesame Pear Slaw & Crispy Shallots
Sometimes only a slaw will do when you are craving something a little on the lighter side. With Sichuan glazed beef strips pear and crispy shallots to serve, you'll have flavour, sweetness and crunch!
Allergens
Utensils
Tags
Olive oil
Pear
1
Baby spinach leaves
1 bag
Sweet chilli sauce
1 packet
Ginger paste
1 packet
Beef strips
2 packet
Slaw mix
1 bag
Garlic aioli
1 packet
Mixed sesame seeds
1 packet
Vinegar
drizzle
Crispy shallots
1 packet
• Thinly slice pear. • Roughly chop baby spinach leaves. • In a small bowl, combine Sichuan garlic paste, ginger paste and a splash of water. Set aside.
• Heat a large frying pan over 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 beef back to the pan (along with any resting juices), remove pan from heat then add sweet chilli glaze. Toss beef to coat. TIP: Cooking the meat in batches over a high heat helps it stay tender.
• In a large bowl, combine slaw mix, pear, baby spinach leaves, garlic aioli, mixed sesame seeds and a drizzle of vinegar and olive oil.
• Divide sesame pear slaw between bowls. Top with sweet chilli glazed beef. • Garnish with crispy shallots to serve. Enjoy!
3127
kJ
Energy (kJ)
45.7
g
Fat
10.5
g
of which saturates
25.6
g
Carbohydrate
19.9
g
of which sugars
6.4
g
Dietary Fibre
63.9
g
Protein
897
mg
Sodium
