This gorgeous bowl of colour doesn't just look good - it's a nutritionally balanced combo of succulent Korean beef, rainbow salad and zingy sriracha. Flavour is just written all over it!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1
Carrot
1 clove
Garlic
1 packet
Beef Strips
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat;)
1 packet
gochujang
1 packet
Shredded Wombok
1 packet
Deluxe Salad Mix
1 packet
Garlic Aioli
(Contains: Eggs;)
1 packet
Crunchy Fried Noodles
(Contains: Gluten, Wheat; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
olive oil
drizzle
vinegar (white wine or rice wine)
• Using a vegetable peeler, peel carrot into ribbons. • Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook beef strips in batches, until golden, 2-4 minutes. • Return all beef to pan then add garlic and sweet soy seasoning, cook until fragrant, 1 minute. • Remove from heat, stir in gochujang, until beef is coated.
• In a large bowl, combine shredded wombok, deluxe salad mix, carrot ribbons, garlic aioli and a drizzle of vinegar and olive oil. Season to taste.
• Divide rainbow salad between bowls. • Top with Korean-style beef and crunchy fried noodles. Enjoy!