Asian-Style Beef & Ponzu Carrot Noodles
with Crushed Peanuts
A slaw bowl with tender beef on top already sounds like a winning dinner, but we think we can go a step further. Sweet garlicky flavours for the beef and a sticky ponzu sauce for the slaw. Seal the deal by drizzling over a sesame dressing
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 packet
baby leaves
1 packet
Ponzu Sauce
(Contains Soy; May be present Egg, Fish, Milk, Almond, Wheat, Sesame, Sulphites. )
1 packet
Carrot Noodles
1 packet
Shredded Cabbage Mix
1 packet
beef strips
1 sachet
Garlic & Herb Seasoning
1 packet
sweet chilli sauce
1 packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy; May be present Milk, Fish, Almond, Cashew. )
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
Not included in your delivery
olive oil
1 tsp
sesame oil
(Contains Sesame; )
drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
• Roughly chop baby leaves. • In a large bowl, combine ponzu sauce, the sesame oil and a drizzle of vinegar. Add carrot noodles and toss to combine.
• Add shredded cabbage mix and baby leaves to the carrot noodles and toss to combine. Season to taste. • Discard any liquid from beef strips packaging. In a medium bowl, combine beef strips, garlic & herb seasoning and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. • Remove pan from heat, add sweet chilli sauce and toss beef to coat.
TIP: Cooking the meat in batches over a high heat helps it stay tender
• Divide ponzu carrot noodle salad between bowls. • Top with Asian-style beef, spooning over any remaining glaze from the pan. • Drizzle with sesame dressing. Sprinkle with crushed peanuts and tear over coriander to serve. Enjoy!