Pan Fried Honey-Chipotle Beef
with Ranch Spinach Slaw
Tonight, we're giving salmon some Mexican flair. The mild honey-chipotle combo works beautifully with the rich beef - which we've served with a creamy, colourful slaw to keep the carbs down.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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
cucumber
1 packet
mild chipotle sauce
(Contains: Soy;)
1 packet
garlic aioli
(Contains: Eggs;)
1 packet
beef rump
1 bag
slaw mix
1 bag
baby spinach leaves
1 packet
ranch dressing
(Contains: Eggs, Milk;)
Not included in your delivery
olive oil
1 tsp
honey
Utensils
Cooking Steps
• Slice cucumber into thin rounds. • SPICY! This is a mild sauce, but use less if you're sensitive to heat. In a small bowl, combine mild chipotle sauce, garlic aioli and the honey. Set aside
• In a large frying pan, heat a drizzle of olive oil over high heat. Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. When oil is hot, cook the beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. • Remove pan from heat then season with salt and pepper.
• Meanwhile, in a medium bowl, combine slaw mix, cucumber, baby spinach leaves, ranch dressing and a drizzle of olive oil. Season to taste.
• Divide ranch spinach slaw between bowls. • Top with beef and drizzle over chipotle aioli to serve. Enjoy!
