with Crunchy Fried Noodles
You're going to love this winner dinner! Toss tender beef strips in Sichuan garlic paste, 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
Spring onion
1 sprig
Beef strips
1 packet
Sweet chilli sauce
1 packet
Soy sauce
1 tbs
Mixed salad leaves
1 packet
Shredded cabbage mix
1 packet
Sesame dressing
1 packet
Crunchy Fried Noodles
0.5 packet
Garlic aioli
1 packet
• Grate carrot. • Thinly slice spring onion.
• 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 carrot, spring onion, mixed salad leaves, shredded cabbage mix and sesame dressing. • Toss to coat. Season with salt and pepper.
• Divide Asian-style beef and rainbow slaw between bowls. • Top with crunchy fried noodles (see ingredients). • Spoon any remaining sauce from pan over beef. • Serve with garlic aioli. Enjoy!
2619
kJ
Energy (kJ)
626
kcal
Calories
40.5
g
Fat
6.7
g
of which saturates
31.2
g
Carbohydrate
21
g
of which sugars
6.7
g
Dietary Fibre
34.3
g
Protein
1127
mg
Sodium
with Dill-Parsley Mayo & Everything Garnish
