with Crunchy Fried Noodles
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. *We’ve replaced the deluxe salad mix in this recipe with mixed salad leaves due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Allergens
Utensils
Tags
Beef strips
250 g
Garlic aioli
1 packet
Sesame dressing
1 packet
Sweet chilli sauce
1 packet
Mixed salad leaves
1 packet
Cucumber
1
Crunchy Fried Noodles
1 packet
Olive oil
1 drizzle
Soy sauce
1 tbs
• Thinly slice cucumber into half-moons.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips, tossing, 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 cucumber, mixed salad leaves and sesame dressing.
• Toss to coat. Season with salt and pepper to taste.
• Divide Asian-style beef and green salad between plates.
• Top with crunchy fried noodles (see ingredients).
• Spoon any remaining sauce from pan over beef.
• Serve with garlic aioli. Enjoy!
584
kcal
Calories
2440
kJ
Energy (kJ)
37.8
g
Fat
5.8
g
of which saturates
26.3
g
Carbohydrate
15.8
g
of which sugars
2.4
g
Dietary Fibre
34.8
g
Protein
0
mg
Cholesterol
1200
mg
Sodium
