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.
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.
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;)
olive oil
¼ cup
rice wine vinegar
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
• 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.
• 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.
• 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.
• 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.