Double Sri Lankan Beef & Carrot Noodle Salad
with Roasted Cashews & Mayonnaise
Spiralised carrot noodles are a heavenly alternative to heavy noodles. With a little help from Sri Lankan spices, tender beef strips and crunchy cashews, you'll feel like you're floating on a cloud.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2 clove
garlic
½
lemon
2 packet
beef strips
½ packet
Apricot Sauce
1 packet
Carrot Noodles
1 bag
Shredded Cabbage Mix
1 packet
mayonnaise
(Contains Egg; )
1 bag
baby spinach leaves
1 packet
Crushed Roasted Cashews
(Contains cashews; )
1 bag
coriander
1 sachet
Sri Lankan spice blend
Not included in your delivery
1
olive oil
½ tbs
honey
Nutrition Values
Utensils
Instructions
• Finely chop garlic. Roughly chop baby spinach leaves. Halve the lemon. • Discard any liquid from beef strips packaging. In a large bowl, combine beef strips, Sri Lankan spice blend, a generous pinch of salt and pepper and a drizzle of olive oil. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook garlic until fragrant, 1-2 minutes. Transfer the garlic oil mixture to a large bowl. • To the bowl with the garlic oil, add apricot sauce (see ingredients), a good squeeze of lemon juice and a splash of water. Season and stir to combine. • Add carrot noodles to the apricot dressing. Toss to coat and set aside.
• Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. • Return all beef to the pan. Remove pan from heat, then add the honey and toss to combine.
• Meanwhile, add shredded cabbage mix and baby spinach to carrot noodles. Toss well to combine and season to taste. • Divide carrot noodle salad between bowls. Top with Sri Lankan beef strips. • Dollop with mayonnaise and sprinkle with crushed roasted cashews. • Tear over coriander to serve. Enjoy!