Thai-Style Beef & Creamy Slaw Bowl
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Thai-Style Beef & Creamy Slaw Bowl

Thai-Style Beef & Creamy Slaw Bowl

with Sweet Chilli Sauce & Coriander

When it gets 'chilli' out, it’s a good idea to have an extra layer on you, but how about on tonight’s dinner? Let’s add layers upon layers of flavour by coating the beef strips in our Southeast Asian spices. The slaw joins in by getting wrapped in a sesame ginger dressing. For the finishing touch, dollop over some warming sweet chilli sauce!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Calorie Smart
Under 40g carbs
Allergens:
Sesame
Gluten
Soy
Egg

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

Total Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

cucumber

½

lemon

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

cornflour

(May be present Milk, Gluten, Peanut, Soy, Sesame, Almond, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Brazil Nut. )

1 bag

Shredded Cabbage Mix

1 packet

sweet chilli sauce

1 packet

beef strips

1 bag

coriander

1 packet

garlic aioli

(Contains Egg, Soy; )

1 sachet

Southeast Asian Spice Blend

Not included in your delivery

olive oil

1 tbs

sesame oil

(Contains Sesame; )

½ tbs

soy sauce

(Contains Gluten, Soy; )

½ tsp

brown sugar

1 tbs

plain flour

(Contains Gluten; )

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Nutrition Values

Energy (kJ)2153 kJ
Fat27.6 g
of which saturates5.5 g
Carbohydrate30.2 g
of which sugars13.6 g
Dietary Fibre9.1 g
Protein33.5 g
Sodium917 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan

Instructions

1
1

• Grate the carrot. • Thinly slice cucumber into half-moons. • Slice lemon into wedges. • Discard liquid from beef strip packaging.

2
2

• To a large heatproof bowl, add ginger paste. • In a large frying pan, heat sesame oil over high heat until just smoking, 30 seconds. Remove from heat and carefully pour hot oil over ginger paste. • Add the soy sauce, brown sugar and a good squeeze of lemon juice. Mix well and set aside.

3
3

• In a medium bowl, combine beef strips, Southeast Asian spice blend, a pinch of salt and a drizzle of olive oil. • Add cornflour and the plain flour and toss beef to coat. • 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. Transfer to a paper towel-lined plate.

4
4

• Add garlic aioli to the dressing, along with shredded cabbage mix, carrot and cucumber. Toss to coat and season to taste. • Divide creamy slaw between plates. • Top with Thai-style beef and sweet chilli sauce. • Tear over coriander to garnish. Serve with remaining lemon wedges. Enjoy!