with Crushed Peanuts & Sesame Dressing
A carrot noodle slaw bowl with tender beef on top already sounds like a winning dinner, but we think we can go a step further. Sweet and soy flavours for the beef and a sticky ponzu sauce for the carrot noodles. 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
2 packet
Sweet Soy 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, 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, 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 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 sweet-soy beef, spooning over any remaining glaze from the pan. • Drizzle with sesame dressing. Sprinkle with crushed peanuts and tear over coriander to serve. Enjoy!
3053
kJ
Energy (kJ)
38.6
g
Fat
10
g
of which saturates
29.4
g
Carbohydrate
19.5
g
of which sugars
6.4
g
Dietary Fibre
65.5
g
Protein
1129
mg
Sodium
