HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAsian Style Beef & Rainbow Slaw
Asian-Style Beef & Rainbow Slaw

Asian-Style Beef & Rainbow Slaw

with Pickled Onion & Garlic Aioli

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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 carbsQuickUnder 650kcalNaturally Gluten-FreeNot Suitable for Coeliacs

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


red onion



1 packet

beef strips

1 packet

sweet chilli sauce

1 bag

shredded cabbage mix

1 packet

garlic aioli


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)

(ContainsSoy, Gluten)
Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2034 kJ
Fat24.6 g
of which saturates4.2 g
Carbohydrate25.2 g
of which sugars24 g
Dietary Fibre7.7 g
Protein38.5 g
Sodium446 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• 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!