Thai-Style Beef & Loaded Slaw
with Roast Sweet Potato, Apple & Coriander
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 and under 40g carbohydrates per serving.
Farmers across Australia are still experiencing the impacts of the recent flooding and heavy rains. This is affecting our regular supply of some fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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.
Ingredients
1
sweet potato
1
zucchini
1
apple
2 clove
garlic
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
ginger paste
1 packet
beef mince
1 bag
shredded cabbage mix
1 packet
garlic aioli
(Contains Egg;)
1 packet
crispy shallots
1 bag
coriander
½
Long Chilli
Not included in your delivery
olive oil
½ tsp
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
1 tsp
rice wine vinegar
Nutritional Values
Utensils
Instructions
• 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, trim and thinly slice snow peas lengthways. Transfer to a large bowl. Set aside. • 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 the snow pea bowl, add the slightly cooled roasted veggies, the shredded wombok, garlic aioli and 1/2 the crispy shallots. • Drizzle with olive oil, tossing to combine. • Season to taste.
• Divide wombok 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!