with Crushed Peanuts
A carrot noodle salad with tender beef on top, already sounds like a winning dinner but we think we can go a step further. Sweet and soy flavours for the beef and a sticky ponzu sauce for the carrot noodle salad. Seal the deal by drizzling over a sesame dressing. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.* *We've replaced the carrot noodles in this recipe with carrot and cucumber due to local ingredient availability. It'll be just as delicious, just follow your recipe card!*
Allergens
Utensils
Tags
Olive oil
Baby spinach leaves
1 bag
Carrot
1
Cucumber
1
Ponzu sauce
1 packet
Sesame oil
1 tsp
Vinegar
drizzle
Shredded red cabbage
1 bag
Beef strips
1 packet
Sweet Soy Seasoning
1 sachet
Sweet chilli sauce
1 packet
Sesame dressing
1 packet
Crushed Peanuts
1 packet
• Roughly chop baby spinach leaves, grate carrot and cut cucumber into half-moons. • In a large bowl, combine ponzu sauce, the sesame oil and a drizzle of vinegar.
• Add shredded red cabbage, baby spinach, carrot and cucmber to the dressing, then toss to combine. Season to taste. • Discard any liquid from beef strips packaging. In a medium bowl, combine beef strips, sweet soy seasoning and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Return all beef to pan. • 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
• Divide ponzu slaw between bowls. • Top with sweet-soy beef, spooning over any remaining glaze from the pan. • Drizzle with sesame dressing. Sprinkle with crushed peanuts to serve. Enjoy!
2318
kJ
Energy (kJ)
30.4
g
Fat
6.8
g
of which saturates
32.6
g
Carbohydrate
22.3
g
of which sugars
11.6
g
Dietary Fibre
36.9
g
Protein
1414
mg
Sodium
