with Crushed Peanuts
We're in our light and bright era this Summer, so only a salad will do. With our shredded cabbage mix doing the most, you only need to sear some sweet and sour beef and sprinkle some crushed peanuts to have a salad fit for a sunny Sunday evening. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Carrot
1
Pea Pods
1 bag
Beef strips
1 packet
Sweet soy seasoning
1 packet
Sweet chilli sauce
1 packet
Honey
1 tsp
Shredded cabbage mix
1 bag
Baby spinach leaves
1 bag
Garlic aioli
1 packet
Crushed peanuts
1 packet
Coriander
1 bag
• Grate carrot. • Trim and roughly chop pea pods. • In a medium bowl, combine beef strips, sweet soy seasoning and a drizzle of olive oil
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes.
• Remove frying pan from heat and return all beef to pan. • Stir in sweet chilli sauce, the soy sauce, honey and a dash of water, until coated. Season to taste. • Meanwhile, in a medium bowl, combine carrot, pea pods, shredded cabbage mix, baby spinach leaves, garlic aioli and a drizzle of olive oil. Season.
• Divide slaw between bowls. Top with sweet chilli beef. • Sprinkle over crushed peanuts. Tear over coriander to serve. Enjoy!
2206
kJ
Energy (kJ)
29.4
g
Fat
5
g
of which saturates
27.6
g
Carbohydrate
22.9
g
of which sugars
7.5
g
Dietary Fibre
37.7
g
Protein
1620
mg
Sodium
