How to improve on your everyday beef strips? Toss them in some Korean stir-fry sauce, of course! It adds loads of flavour and that saucy touch that makes every mouthful a delight. The addition of creamy slaw and crispy shallots are just the ticket to seal the deal.
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.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
2 clove
garlic
1
cucumber
1 packet
baby leaves
1 sachet
mixed sesame seeds
(Contains Sesame; )
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
beef strips
1 packet
Slaw Mix
1 packet
mayonnaise
(Contains Egg; )
1 packet
Crispy Shallots
1 packet
Korean Stir-Fry Sauce
(Contains Sesame, Gluten, Soy; May be present Egg, Fish, Milk, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
olive oil
drizzle
sesame oil
(Contains Sesame; )
1 tsp
vinegar (rice wine or white wine)
• Finely chop garlic. Thinly slice cucumber into half-moons. Roughly chop baby leaves. • Heat a large frying pan over medium-high heat. Toast mixed sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a large bowl and set aside. • In a small bowl, combine Korean stir-fry sauce, the vinegar, garlic, ginger paste and a splash of water. Set aside.
• Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, until browned and cooked through, 1-2 minutes. • Return all beef to the pan (along with any resting juices), then add Korean sauce mixture and cook until slightly reduced and fragrant, 1 minute.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Add slaw mix to the bowl of toasted sesame seeds, along with cucumber, baby leaves, mayonnaise, the sesame oil and a drizzle of vinegar. Toss to combine and season to taste.
• Divide sesame cucumber slaw between bowls. Top with Korean-style beef. • Garnish with crispy shallots to serve. Enjoy!