with Cucumber Slaw & Peanuts
Bring out the mango chilli sauce, the Tex-Mex spices and peanuts because these beef strips need a fresh coat of flavour. Plate up everything in a bowl and be amazed at how the flavours blend into the cooling cucumber and carrot slaw. Everything is getting a freshen up tonight! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Carrot
1
Spring onion
1 bunch
Cucumber
1
Beef strips
1 packet
Mango Chilli Sauce
1 packet
Shredded Cabbage Mix
1 bag
Smokey Aioli
1 packet
Baby spinach leaves
1 bag
White wine vinegar
1 drizzle
Crushed Peanuts
1 packet
Tex-Mex spice blend
1 sachet
• Grate the carrot. Thinly slice spring onion. Finely chop cucumber. • Discard any liquid from beef strips packaging.
• SPICY! The mango chilli sauce is hot, use less if you're sensitive to heat. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips and Tex-Mex spice blend in batches, tossing, until browned and cooked through, 1-2 minutes. • Remove pan from heat, then add mango chilli sauce and toss to coat. TIP: Cooking the meat in batches over a high heat helps it stay tender.
• In a large bowl, combine shredded cabbage mix, carrot, smokey aioli, cucumber, baby spinach leaves, spring onion and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.
• Divide cucumber slaw between plates. Top with mango-chilli glazed beef. • Sprinkle over crushed peanuts to serve. Enjoy!
2076
kJ
Energy (kJ)
30.1
g
Fat
6.3
g
of which saturates
19
g
Carbohydrate
12.8
g
of which sugars
8.5
g
Dietary Fibre
37
g
Protein
815
mg
Sodium
