Thai-Style Beef & Loaded Cabbage Slaw
with Roast Sweet Potato & Chilli
Juicy beef mince is the perfect protein for the Thai-inspired flavours of this dish, soaking up the ginger and garlic-spiked oyster sauce like a treat. Keep the carbs down by serving it over a textural slaw that's brimming with all the good stuff.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Garlic Aioli
(Contains: Eggs;)
1 packet
Coriander
2
Garlic
1 sachet
Crispy Shallots
1
Zucchini
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
Shredded Cabbage Mix
250 g
Beef Mince
1 packet
Ginger Paste
1
Sweet Potato
1
Long Chilli
1
Red Apple
Not included in your delivery
1 drizzle
olive oil
½ tsp
brown sugar
1 tsp
rice wine vinegar
(Contains: Sulphites;)
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato and zucchini into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes, then set aside to slightly cool. TIP: If your oven tray is crowded, divide the veggies between two trays.
• While the veggies are roasting, thinly slice apple into sticks. • Finely chop garlic and long chilli (if using).
• In a small bowl, combine oyster sauce, ginger paste, garlic, the brown sugar and the rice wine vinegar. • Add 1/2 the chilli (if using) and a splash of water, stirring to combine.
• While the veggies are cooling, heat a large frying pan over high heat with a drizzle of olive oil. • Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium, then add the oyster sauce mixture. Cook, stirring, until, slightly thickened, 1-2 minutes. Remove from heat. TIP: For best results, drain the oil from the pan before adding the sauce mixture
• To a lareg bowl, add the slightly cooled roasted veggies, the shredded cabbage mix, apple, garlic aioli and 1/2 the crispy shallots. • Drizzle with olive oil, tossing to combine. • Season to taste.
• Divide cabbage slaw with roast sweet potato and snow peas between bowls. • Top with Thai-style beef, torn coriander leaves and the remaining chilli (if using). • Sprinkle with remaining crispy shallots to serve. Enjoy!
