Quick Asian Beef, Tofu & Crunchy Noodle Salad
with Rainbow Ribbons & Sesame Dressing
Deliciously, smokey beef strips and tofu 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.
The quantities provided above are averages only.
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. )
1 packet
Japanese Tofu
(Contains Wheat, Gluten, Soy; May be present: Peanut, Sesame. )
Not included in your delivery
1
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
Cooking Steps
• Cut Japanese tofu into 2cm chunks. • 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. Transfer to a plate. • Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook tofu, tossing until browned, 3-4 minutes. Transfer to a bowl.
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, tofu and crunchy fried noodles. Drizzle with coconut sweet chilli mayonnaise to serve. Enjoy!