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.*
Allergens
Utensils
Tags
Sweetcorn
1 tin
Sweet chilli sauce
1 packet
Beef strips
500 g
Celery
1
Carrot
1
Garlic aioli
1 packet
Shredded Cabbage Mix
1 packet
Sweet Soy Seasoning
1 packet
Radish
2
Olive oil
1 drizzle
White wine vinegar
1 drizzle
• Grate the carrot. • Thinly slice pear into sticks. Finely chop celery. • 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 pear, celery, carrot, garlic aioli and a drizzle of white wine vinegar. • Season and toss to combine.
• Divide rainbow slaw between bowls. • Top with Asian beef. • Spoon any remaining sweet chilli glaze over beef to serve. Enjoy!
624
kcal
Calories
2610
kJ
Energy (kJ)
32
g
Fat
8.1
g
of which saturates
21.2
g
Carbohydrate
15.5
g
of which sugars
3.5
g
Dietary Fibre
60
g
Protein
98.3
mg
Cholesterol
919
mg
Sodium
