with Charred Corn & Garlic Aioli
Sweet chilli and sweet soy, they're combining in the pan to transform these beef strips into a new taste sensation. The slaw is also glowing in the bowl when you toss it through with garlic aioli and serve with charred corn. The fam’ will be gobbling this dinner down in seconds. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.* *Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!*
Allergens
Utensils
Tags
Olive oil
Radish
2
Celery
1 stalk
Carrot
1
Sweetcorn
1 tin
Beef strips
1 packet
Sweet Soy Seasoning
1 sachet
Sweet chilli sauce
1 packet
Shredded Cabbage Mix
1 bag
Garlic aioli
1 packet
White wine vinegar
drizzle
• Thinly slice radish. Finely chop celery. Grate the carrot. Drain the sweetcorn. • Discard any liquid from beef strips packaging. • In a medium bowl, combine beef strips, sweet soy seasoning and a drizzle of olive oil.
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl. • Return frying pan to high heat with a drizzle of olive oil. 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: Cover the pan with a lid if the corn kernels are “popping” out. TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Meanwhile, add shredded cabbage mix to the charred corn, along with radish, celery, carrot, garlic aioli and a drizzle of white wine vinegar. • Season and toss to combine.
• Divide rainbow slaw between bowls. • Top with sweet soy-glazed beef. • Spoon any remaining sweet chilli glaze over beef to serve. Enjoy!
2055
kJ
Energy (kJ)
25.6
g
Fat
5.5
g
of which saturates
30.8
g
Carbohydrate
23.6
g
of which sugars
33.4
g
Protein
1257
mg
Sodium
