Quick Sweet Chilli Beef & Rainbow Slaw
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Quick Sweet Chilli Beef & Rainbow Slaw

Quick Sweet Chilli Beef & Rainbow Slaw

with Pickled Onion & Garlic Aioli

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.

Tags:
Under 30g carbs
Quick
Under 650kcal
Naturally Gluten-Free
Not Suitable for Coeliacs
Allergens:
Egg
Soy
Gluten

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
DifficultyEasy

Ingredients

Serving amount

½

onion

1 bag

mixed leaves

1

carrot

1 packet

beef strips

1 packet

sweet chilli sauce

1 bag

shredded cabbage mix

1 packet

garlic aioli

(Contains Egg;)

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;)

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Nutritional Values

Energy (kJ)2071 kJ
Fat24.1 g
of which saturates4 g
Carbohydrate26.3 g
of which sugars25.1 g
Dietary Fibre7.6 g
Protein40.4 g
Sodium1382 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan

Instructions

1
1

• Thinly slice 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 mixed leaves. Grate carrot. Transfer to a medium bowl.

2
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 sweet chilli sauce and soy sauce and simmer, until warmed through 1-2 minutes.

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

3
3

• While beef is cooking, add shredded cabbage mix and garlic aioli to bowl with mixed leaves and carrot. • Toss to coat and season to taste.

4
4

• Drain pickled onion. • Divide sweet chilli beef, rainbow slaw and pickled onion between plates. • Spoon over any remaining sauce from pan over beef to serve.