Quick Asian Beef & Crunchy Noodle Salad
with Rainbow Ribbons & Sesame Dressing
- Gluten
- Soy
- Wheat
- Eggs
- Sesame
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Soy
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
- Cashew
Deliciously, smokey beef strips 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. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1
Cucumber
1
Carrot
1 packet
Beef Strips
1 sachet
Asian BBQ Seasoning
(Contains: Gluten, Soy, Wheat;)
1 packet
Mixed Salad Leaves
1 packet
Deluxe Salad Mix
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)
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.)
1 packet
Coconut Sweet Chilli Mayonnaise
(Contains: Eggs; May be present: Cashew, Almond, Walnut, Macadamia.)
Not included in your delivery
1
olive oil
¼ cup
vinegar (white wine or rice wine)
1 tbs
plain flour
(Contains: Gluten, Wheat;)
½ tbs
soy sauce
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
Using a vegetable peeler, slice 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!
• 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.
TIP: Cooking the meat in batches over high heat helps it stay tender.
• Drain pickled cucumber and carrot, reserving a splash of pickling liquid for the salad. • To bowl with pickled veggies, add mixed salad leaves, deluxe salad mix, sesame dressing and the soy sauce. Toss to combine. Season to taste withbsalt and pepper.
• Divide rainbow ribbon salad between bowls. • Top with Asian beef and crunchy fried noodles. • Drizzle with coconut sweet chilli mayonnaise to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty, flavourful dish. The Asian BBQ seasoning on the beef strips was particularly praised.
- Ease of prep: Customers found this quick and easy to prepare, making it a great midweek meal option.
- Suggestions: Some found the meat a bit tough; cooking in smaller batches over high heat may help. Consider reducing the vinegar for milder pickled veg.
- Portions: Despite its light appearance, customers were pleasantly surprised by how filling the meal was.
- Tweaks: One customer recommended adding avocado for extra creaminess.
