Asian-Style Beef & Rainbow Slaw
with Pickled Onion & Garlic Aioli- Eggs
- Soy
- Gluten
You're going to love this winner dinner! Toss tender beef strips in sweet chilli sauce, then serve with zingy pickled onion and a garlicky rainbow slaw to keep the carbs down and the flavour up. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
½
red onion
1
carrot
1 packet
beef strips
1 packet
sweet chilli sauce
1 bag
shredded cabbage mix
1 packet
garlic aioli
(Contains: Eggs;)
1 packet
baby spinach leaves
Not included in your delivery
olive oil
¼ cup
rice wine vinegar
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
Utensils
Cooking Steps
• Thinly slice red onion (see ingredients). • In a medium bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside. • Roughly chop baby spinach leaves. Grate carrot. Transfer spinach and carrot to a medium bowl.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips, in batches, until browned and cooked through, 1-2 minutes. • Return all beef to pan. Reduce heat to medium, then add sweet chilli sauce and the soy sauce and simmer, tossing, until warmed through, 1-2 minutes.
TIP: Cooking the meat in batches over a high heat helps it stay tender!
• While the beef is cooking, add shredded cabbage mix and garlic aioli to the bowl with spinach and carrot. Toss to coat. • Season to taste.
• Drain pickled onion. • Divide Asian-style beef, rainbow slaw and pickled onion between plates. • Spoon any remaining sauce from pan over beef to serve. Enjoy!
