with Crushed Peanuts
A slaw bowl with tender beef on top already sounds like a winning dinner, but we think we can go a step further. Sweet garlicky flavours for the beef and a sticky ponzu sauce for the slaw. Seal the deal by drizzling over a sesame dressing *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Baby Leaves
1 packet
Ponzu sauce
1 packet
Sesame oil
1 tsp
Vinegar
drizzle
Carrot Noodles
1 packet
Shredded Cabbage Mix
1 packet
Beef strips
1 packet
Garlic & Herb Seasoning
1 sachet
Sweet chilli sauce
1 packet
Sesame dressing
1 packet
Crushed Peanuts
1 packet
Coriander
1 packet
• Roughly chop baby leaves. • In a large bowl, combine ponzu sauce, the sesame oil and a drizzle of vinegar. Add carrot noodles and toss to combine.
• Add shredded cabbage mix and baby leaves to the carrot noodles and toss to combine. Season to taste. • Discard any liquid from beef strips packaging. In a medium bowl, combine beef strips, garlic & herb 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 in batches, tossing, until browned and cooked through, 1-2 minutes. • Remove pan from heat, add sweet chilli sauce and toss beef to coat. TIP: Cooking the meat in batches over a high heat helps it stay tender
• Divide ponzu carrot noodle salad between bowls. • Top with Asian-style beef, spooning over any remaining glaze from the pan. • Drizzle with sesame dressing. Sprinkle with crushed peanuts and tear over coriander to serve. Enjoy!
2323
kJ
Energy (kJ)
30.4
g
Fat
6.7
g
of which saturates
32.9
g
Carbohydrate
22.6
g
of which sugars
10.1
g
Dietary Fibre
36.9
g
Protein
1416
mg
Sodium
