with Pickled Ginger & Garlic Aioli
You're going to love this winner dinner! Toss tender beef strips in chilli jam, 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
Baby spinach leaves
1 bag
Carrot
1
Beef strips
1 packet
Chilli jam
1 packet
Slaw mix
1 bag
Garlic aioli
1 packet
Pickled ginger
1 packet
Soy sauce
1 tbs
• Roughly chop baby spinach leaves. Grate carrot. • Transfer spinach and carrot to a medium bowl.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips, in batches, until browned and cooked through, 1-2 minutes. • Return all beef to pan. Reduce heat to medium, then add chilli jam, the soy sauce and a splash of water and simmer, tossing, until warmed through, 1-2 minutes. TIP: Cooking meat in batches over high heat helps it stay tender.
• While the beef is cooking, add slaw mix and garlic aioli to the bowl with the spinach and carrot. • 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 to serve. Enjoy!
1929
kJ
Energy (kJ)
24.6
g
Fat
4.2
g
of which saturates
20
g
Carbohydrate
18.7
g
of which sugars
5.5
g
Dietary Fibre
37.6
g
Protein
781
mg
Sodium
