Express Asian Beef & Rainbow Ribbon Salad
with Sriracha & Crunchy Fried Noodles
This gorgeous bowl of colour doesn't just look good - it's a nutritionally balanced combo of succulent Asian-style beef, rainbow salad and zingy sriracha. Flavour is just written all over it!
Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Garlic Paste
1 packet
Garlic Aioli
1 packet
Sriracha
1 packet
Pea Pods
250 g
Beef Strips
1 packet
Oyster Sauce
1 packet
Shredded Cabbage Mix
1
Cucumber
1 packet
Mixed Salad Leaves
1 packet
Crunchy Fried Noodles
Utensils
Cooking Steps
• Thinly slice cucumber into half-moons. • Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate. • Return all beef strips to pan, then add garlic and cook until fragrant, 1 minute. • Remove pan from heat and stir in oyster sauce, the honey and a splash of water, tossing to coat. Season with pepper.
• In a large bowl, combine shredded wombok, deluxe salad mix, cucumber, garlic aioli and a drizzle of vinegar and olive oil. Season to taste.
• Divide rainbow salad between bowls. • Top with Asian stir-fried beef and crunchy fried noodles. • Drizzle over sriracha to serve. Enjoy!
