Asian Beef & Carrot Ribbon Salad
with Zesty Dressing & Peanuts
Get ready for a flavour-packed trip to to the culinary destination of Thailand! Tender beef mingles with bright and crunchy carrot ribbons, all tossed in a zesty dressing that brings sweet and hot together. Fresh coriander tops it off, adding a herbaceous punch to each bite. Light, bright, and full of zing—this salad is a refreshing twist on Thai street food!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
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
1
Cucumber
1
Tomato
1
Carrot
½
Lemon
1 packet
Beef Rump
1 packet
Sweet Chilli Sauce
1 packet
Mixed Salad Leaves
1 packet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
Coriander
1 packet
Japanese Dressing
(Contains Sesame, Soy, Gluten(Wheat); May be present Egg, Fish. )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• See 'Top Steak Tips!' (below left). • Slice cucumber into thin half-moons. • Cut tomato into thin wedges. • Using a vegetable peeler, peel carrot into ribbons. • Slice lemon into wedges. • Season beefrump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef for 2 minutes each side for medium-rare, or until cooked to your liking. • Remove pan from heat, then add sweet chilli sauce and turn to coat. • Transfer to a plate to rest.
• In a large bowl, combine mixed salad leaves, carrot, cucumber, tomato, Japanese dressing and a generous squeeze of lemon juice. Season to taste.
• Slice beef. • Divide carrot ribbon salad between bowls. Top with Asian beef. • Drizzle over remaining glaze. Sprinkle with crushed peanuts and tear over coriander to serve. Enjoy!