with Lemon & Crispy Shallot Topping
Flavoursome and simply delicious, this stir-fry brings together quick-cooking beef strips with a colourful slaw. The sneaky addition of crispy shallots for garnish is the best way to round out this delicious low-carb meal! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Crispy Shallots
1 packet
Coriander
1 sachet
Beef strips
250 g
Slaw Mix
1 packet
Garlic paste
1 packet
Ginger paste
1 packet
Trio Lettuce
1
Cucumber
1
Garlic aioli
1 packet
Lemon
1
Southeast Asian Spice Blend
1 sachet
Olive oil
1 drizzle
Sesame oil
1 drizzle
Vinegar
1 drizzle
• Thinly slice cucumber.
• Roughly shred green butter lettuce.
• Slice lemon into wedges.
• In a medium bowl, combine Southeast Asian spice blend, garlic paste, ginger paste and a drizzle of olive oil. Add beef strips and toss to coat.
• Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches until browned and cooked through, 1-2 minutes.
TIP: Cooking the beef in batches over high heat helps it stay tender.
• In a large bowl, while the beef is cooking, combine garlic aioli, slaw mix, lettuce, cucumber and a good squeeze of lemon juice. Toss to combine. Season to taste with salt and pepper.
• Divide slaw between bowls.
• Top with Southeast Asian beef.
• Spoon over any remaining juices from the pan.
• Tear over coriander and garnish with crispy shallots. Serve with any remaining lemon wedges. Enjoy!
1800
kJ
Energy (kJ)
430
kcal
Calories
31.5
g
Fat
6.9
g
of which saturates
15.9
g
Carbohydrate
5.8
g
of which sugars
2.9
g
Dietary Fibre
31.7
g
Protein
49.2
mg
Cholesterol
542
mg
Sodium
with Smokey Charred Corn Slaw