with Crispy Shallots & Spring Onion
Sweet chilli and ginger is a pairing that we didn’t see coming but are happy to have in our hearts (and mouth)! It’s the contrast that we’ve fallen in love with and how it goes perfectly with beef strips as a glaze. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Mayonnaise
1 packet
Ginger paste
1 packet
Beef strips
1 packet
Sweet chilli sauce
1 packet
Soy sauce
1 tbs
Sweetcorn
1 tin
Crispy Shallots
1 packet
Carrot
1
Shredded Cabbage Mix
1 bag
Spring onion
1 bunch
Vinegar
1 drizzle
• Drain the sweetcorn. Grate the carrot. Thinly slice spring onion. • Discard any liquid from beef strips packaging.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook ginger paste and beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. • Return all beef to the pan, then add sweet chilli sauce and the soy sauce and cook until reduced, 1 minute. TIP: Cooking the beef in batches over a high heat helps it stay tender
• In a large bowl, combine shredded cabbage mix, carrot, sweetcorn, mayonnaise and a drizzle of vinegar and olive oil. Season to taste.
• Divide slaw between plates. • Top with sweet chilli-ginger beef, spooning over any remaining sauce from the pan. • Sprinkle with crispy shallots and spring onion to serve. Enjoy!
1919
kJ
Energy (kJ)
22.3
g
Fat
6.8
g
of which saturates
29.7
g
Carbohydrate
17.1
g
of which sugars
7.5
g
Dietary Fibre
33.7
g
Protein
1113
mg
Sodium
