Asian Beef, Tofu & Crunchy Noodle Salad

Name: Asian Beef, Tofu & Crunchy Noodle Salad with Rainbow Ribbons & Garlic Aioli
Total time: 25m
Yield: 2
Ingredients: 1 sachet Asian BBQ Seasoning; 250 g Beef Strips; 1 Carrot; 1 packet Garlic Aioli; 1 packet Crunchy Fried Noodles; 1 Cucumber; 1 packet Mixed Salad Leaves; 1 packet Sesame Dressing; 1 Japanese Tofu

with Rainbow Ribbons & Garlic Aioli

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Calories

:

682 kcal

Protein

:

50.2g protein

Difficulty

:

Easy

High Protein

Allergens:

Gluten
Soy
Wheat
Eggs
Sesame
May contain traces of allergens
Almond
Brazil nut
Cashew
Hazelnut
Macadamia
Milk
Peanuts
Pecan
Pine nut
Pistachio
Sesame
Soy
Walnut

Deliciously, smokey beef stripsand tofu have made a return to the HelloFresh menu. Bountifully paired with a crunchy, sesame-soy laced salad, you'll be thanking us before you've even finished plating this one up.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 sachet

Asian BBQ Seasoning

(Contains: Gluten, Soy, Wheat;)

250 g

Beef Strips

1

Carrot

1 packet

Garlic Aioli

(Contains: Eggs;)

1 packet

Crunchy Fried Noodles

(Contains: Gluten, May contain traces of allergens, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat;)

1

Cucumber

1 packet

Mixed Salad Leaves

1 packet

Sesame Dressing

(Contains: Eggs, Gluten, May contain traces of allergens, Sesame, Soy, Milk, Wheat;)

1

Japanese Tofu

(Contains: Gluten, May contain traces of allergens, Soy, Peanuts, Sesame, Wheat;)

Nutritional Values

Energy (kJ)2850 kJ

Calories682 kcal

Fat42.2 g

of which saturates6.4 g

Carbohydrate24.9 g

of which sugars11.7 g

Dietary Fibre5.7 g

Protein50.2 g

Cholesterol9.6 mg

Sodium1530 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

1

• Using a vegetable peeler, peel cucumber and carrot into ribbons.
• In a large bowl, combine the vinegar and a generous pinch of sugar and salt.
• Add cucumber and carrot to the pickling liquid. Add enough water to just cover veggies. Set aside and allow veggies to pickle, 10-15 minutes.

TIP: Slicing the veggies very thinly helps it pickle faster!

2

• Once veggies have pickled, in a medium bowl, combine beef strips, Asian BBQ seasoning and the plain flour.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, shake off excess flour and cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate.

• Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil.

• Cook tofu, tossing until browned, 3-4 minutes. Transfer to a bowl.

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

3

• Drain pickling liquid from the bowl of pickled cucumber and carrot, reserving a splash for the salad.
• To the bowl with pickled veggies, add mixed salad leaves, sesame dressing and the soy sauce. Toss to combine. Season to taste with salt and pepper.