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
Sesame dressing
1 packet
Pickled ginger
1 packet
Garlic aioli
1 packet
Soy sauce
1 tbs
• Grate carrot. • In a small bowl, combine sweet chilli sauce and the soy sauce.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips, 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 mixture, cook tossing, until warmed through, 1-2 minutes.
• While beef is cooking, in a large bowl, add carrot, mixed salad leaves, shredded cabbage mix, sesame dressing 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. Serve with garlic aioli. Enjoy!
2117
kJ
Energy (kJ)
31.3
g
Fat
5
g
of which saturates
21.7
g
Carbohydrate
20.5
g
of which sugars
6.2
g
Dietary Fibre
33.7
g
Protein
978
mg
Sodium
