with Pickled Cucumber & Garlic Aioli
Sweet chilli and sweet soy, they are combining in the pan to transform these beef strips into a new taste sensation. The slaw is also glowing on the plate when you toss it through with garlic aioli and serve alongside pickled cucumber. The fam' will be gobbling this dinner down in seconds. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Cucumber
1
Baby spinach leaves
1 bag
Carrot
1
Beef strips
2 packet
Sweet chilli sauce
1 packet
Sweet Soy Seasoning
1 sachet
Shredded Cabbage Mix
1 bag
Garlic aioli
1 packet
Vinegar
0.25 cup
• Thinly slice cucumber into rounds. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add cucumber to the pickling liquid with just enough water to cover the cucumber. Set aside. • Roughly chop baby spinach leaves. Grate the carrot. Transfer baby spinach and carrot to a large bowl. TIP: Slicing the cucumber very thinly helps it pickle faster
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips and sweet soy seasoning in batches, tossing, until browned and cooked through, 1-2 minutes. Return all beef to the pan. • Reduce heat to medium, then add sweet chilli sauce and simmer, until warmed through, 1-2 minutes.
• While the beef is cooking, add shredded cabbage mix and garlic aioli to the bowl of baby spinach and carrot. • Season to with salt and pepper. Toss to coat.
• Drain pickled cucumber. • Divide Asian-style beef, rainbow slaw and pickled cucumber between plates. • Spoon any remaining sweet chilli sauce from the pan over beef to serve. Enjoy!
2525
kJ
Energy (kJ)
27.8
g
Fat
7.8
g
of which saturates
26
g
Carbohydrate
21.3
g
of which sugars
10
g
Dietary Fibre
61.4
g
Protein
1163
mg
Sodium
