with Parsley & Crispy Shallots
A creamy slaw has just been upgraded to fruitalicious levels of flavour with the addition of pear tossed in sesame oil. Even the beef strips are levelling up by cooking up a Korean sauce. There’s a sneaky bonus of garlic in there, you can thank us later for that!
Allergens
Utensils
Tags
Olive oil
Celery
1 stalk
Pear
1
Carrot
1
Korean Stir-Fry Sauce
1 packet
Garlic paste
1 packet
Beef strips
1 packet
Shredded Cabbage Mix
1 bag
Mayonnaise
1 packet
Sesame oil
drizzle
Vinegar
drizzle
Crispy Shallots
1 packet
Parsley
1 bag
• Thinly slice celery and pear. Grate the carrot. • In a small bowl, combine Korean stir-fry sauce, garlic paste and a splash of water. Set aside.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips in batches until browned and cooked through, 1-2 minutes. • Return all beef to the pan, then add Korean sauce mixture and cook until slightly reduced and fragrant, 1 minute. TIP: Cooking the meat in batches over a high heat helps it stay tender
• While the beef is cooking, combine shredded cabbage mix, carrot, celery, pear, mayonnaise and a drizzle of sesame oil and vinegar in a large bowl. Season to taste.
• Divide sesame pear slaw between bowls. Top with Korean garlic beef. • Sprinkle with crispy shallots. Garnish with torn parsley to serve. Enjoy!
2393
kJ
Energy (kJ)
33.2
g
Fat
8.1
g
of which saturates
32.8
g
Carbohydrate
20
g
of which sugars
6.6
g
Dietary Fibre
33.1
g
Protein
1254
mg
Sodium
