with Sriracha & Crunchy Fried Noodles
This gorgeous bowl of colour doesn't just look good - it's a nutritionally balanced combo of succulent Asian-style beef, rainbow salad and zingy sriracha. Flavour is just written all over it! *Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!*
Utensils
Tags
Garlic Paste
1 packet
Garlic Aioli
1 packet
Sriracha
1 packet
Pea Pods
1 packet
Beef strips
250 g
Oyster sauce
1 packet
Shredded Cabbage Mix
1 packet
Cucumber
1
Mixed Salad Leaves
1 packet
Crunchy Fried Noodles
1 packet
• Thinly slice cucumber into half-moons. • Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate. • Return all beef strips to pan, then add garlic and cook until fragrant, 1 minute. • Remove pan from heat and stir in oyster sauce, the honey and a splash of water, tossing to coat. Season with pepper.
• In a large bowl, combine shredded wombok, deluxe salad mix, cucumber, garlic aioli and a drizzle of vinegar and olive oil. Season to taste.
• Divide rainbow salad between bowls. • Top with Asian stir-fried beef and crunchy fried noodles. • Drizzle over sriracha to serve. Enjoy!
2090
kJ
Energy (kJ)
500
kcal
Calories
27.4
g
Fat
4.3
g
of which saturates
25.1
g
Carbohydrate
11.7
g
of which sugars
5.8
g
Dietary Fibre
38.8
g
Protein
9.6
mg
Cholesterol
1570
mg
Sodium
