Asian Beef & Crunchy Fried Noodle Salad
with Pickled Cucumber Ribbons & Sesame Dressing
Deliciously, smokey beef strips have made a return to the HelloFresh menu. Bountifully paired with a crunchy, sesame-soy laced salad, you'll be thanking us before you've even finished plating this one up.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
cucumber
1
carrot
1 packet
beef strips
1 sachet
asian bbq seasoning
(Contains Gluten, Soy, Wheat;)
1 packet
mixed salad leaves
1 packet
deluxe salad mix
1 packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )
1 packet
Crunchy Fried Noodles
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
coconut sweet chilli mayonnaise
(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )
Not included in your delivery
olive oil
¼ cup
vinegar (white wine or rice wine)
1 tbs
plain flour
(Contains Gluten, Wheat;)
½ tbs
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
• Using a vegetable peeler, slice cucumber and carrot into ribbons. • In a large bowl, combine the vinegar and a generous pinch of sugar and salt. • Add cucumber and carrot to pickling liquid. Add enough water to just cover veggies. Set aside and allow veggies to pickle, 10-15 minutes.
TIP: Slicing the veggies very thinly helps it pickle faster!
• Once veggies have pickled, in a medium bowl, combine beef strips, Asian BBQ seasoning and the plain flour. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, shake off excess flour and cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes.
TIP: Cooking the meat in batches over high heat helps it stay tender.
• Drain pickled cucumber and carrot, reserving a splash of pickling liquid for the salad. • To bowl with pickled veggies, add mixed salad leaves, deluxe salad mix, sesame dressing and the soy sauce. Toss to combine. Season to taste.
• Divide deluxe salad between bowls. • Top with beef and crunchy fried noodles. Drizzle with coconut sweet chilli mayonnaise to serve. Enjoy!