• Thinly slice carrot into rounds. 
• Thinly slice cucumber (see ingredients). 
• Finely chop celery.
• Drain 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, then add Asian chilli dressing and sweet chilli 
sauce and toss beef to coat. 

TIP: Cooking the meat in batches over high heat helps it stay tender.  

• Meanwhile, add shredded cabbage mix to the charred corn, along with 
carrot, cucumber, celery, garlic aioli and a drizzle of white wine vinegar.
• Season to taste with salt and pepper and toss to combine. 

• Divide rainbow slaw between plates.
• Top with Asian beef.
• Spoon any remaining sweet chilli glaze over beef. Garnish with torn 
coriander to serve. Enjoy!