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Quick Asian-Style Beef & Rainbow Slaw

Quick Asian-Style Beef & Rainbow Slaw

Quick Asian-Style Beef & Rainbow Slaw

with Pickled Ginger & Garlic Aioli

4.2

(2.8K)

Get up to $230 off

You're going to love this winner dinner! Toss tender beef strips in chilli jam, then serve with zingy pickled ginger 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.

Tags:

Dietitian approved

•Calorie Smart

•Under 30g carbs

•Over 30g protein

•Naturally Gluten-Free

•Not Suitable for Coeliacs

Allergens:

Sulphites

•Eggs

•Soy

•Gluten

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.

Preparation Time20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 bag

baby spinach leaves

1

carrot

1 packet

beef strips

1 packet

chilli jam

(Contains: Sulphites;)

1 bag

slaw mix

1 packet

garlic aioli

(Contains: Eggs;)

1 packet

pickled ginger

Not included in your delivery

olive oil

1 tbs

soy sauce (or gluten-free tamari soy sauce)

(Contains: Soy, Gluten;)

Nutritional Values

Energy (kJ)1929 kJ

Fat24.6 g

of which saturates4.2 g

Carbohydrate20 g

of which sugars18.7 g

Dietary Fibre5.5 g

Protein37.6 g

Sodium781 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

1

• Roughly chop baby spinach leaves. Grate carrot. • Transfer spinach and carrot to a medium bowl.

2

• 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 chilli jam, the soy sauce and a splash of water and simmer, tossing, until warmed through, 1-2 minutes.

TIP: Cooking meat in batches over high heat helps it stay tender.

3

• While the beef is cooking, add slaw mix and garlic aioli to the bowl with the spinach and carrot. • Toss to coat. Season to taste.

4

• Divide Asian-style beef, rainbow slaw and pickled ginger between plates. • Spoon any remaining sauce from pan over beef to serve. Enjoy!

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