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
Olive oil
Pear
1
Celery
1 stalk
Carrot
1
Sweetcorn
1 tin
Beef strips
1 packet
Sweet Soy Seasoning
2 sachet
Sweet chilli sauce
1 packet
Shredded Cabbage Mix
1 packet
Garlic aioli
1 packet
White wine vinegar
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: 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 sweet chilli-glazed beef. • Spoon any remaining sweet chilli glaze over beef to serve. Enjoy
2048
kJ
Energy (kJ)
489
kcal
Calories
25.8
g
Fat
5.3
g
of which saturates
30.5
g
Carbohydrate
22.3
g
of which sugars
5.9
g
Dietary Fibre
31.8
g
Protein
869
mg
Sodium
