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
red onion
1
carrot
1 packet
beef strips
1 packet
sweet chilli sauce
1 bag
shredded cabbage mix
1 packet
garlic aioli
(Contains Egg;)
1 packet
baby spinach leaves
olive oil
¼ cup
rice wine vinegar
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
• 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!