with Crunchy Fried Noodles
This gorgeous bowl of colour doesn't just look good - it's a nutritionally balanced combo of succulent Korean beef, rainbow salad and zingy sriracha. Flavour is just written all over it! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Carrot
1
Garlic
1 clove
Beef strips
1 packet
Sweet soy seasoning
1 sachet
Gochujang
1 packet
Shredded Wombok
1 packet
Deluxe salad mix
1 packet
Garlic aioli
1 packet
Vinegar
drizzle
Crunchy Fried Noodles
1 packet
• Using a vegetable peeler, peel carrot into ribbons. • Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook beef strips in batches, until golden, 2-4 minutes. • Return all beef to pan then add garlic and sweet soy seasoning, cook until fragrant, 1 minute. • Remove from heat, stir in gochujang, until beef is coated.
• In a large bowl, combine shredded wombok, deluxe salad mix, carrot ribbons, garlic aioli and a drizzle of vinegar and olive oil. Season to taste.
• Divide rainbow salad between bowls. • Top with Korean-style beef and crunchy fried noodles. Enjoy!
3369
kJ
Energy (kJ)
805
kcal
Calories
38.1
g
Fat
7.9
g
of which saturates
28.6
g
Carbohydrate
16.1
g
of which sugars
6.7
g
Dietary Fibre
71.6
g
Protein
1098
mg
Sodium
