Pan Fried Honey-Chipotle Beef
with Ranch Spinach Slaw
Tonight, we're giving salmon some Mexican flair. The mild honey-chipotle combo works beautifully with the rich beef - which we've served with a creamy, colourful slaw to keep the carbs down.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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 packet
mild chipotle sauce
(Contains Soy;)
1 packet
garlic aioli
(Contains Egg;)
1 packet
beef rump
1 bag
slaw mix
1 bag
baby spinach leaves
1 packet
ranch dressing
(Contains Egg, Milk;)
Not included in your delivery
olive oil
1 tsp
honey
Nutritional Values
Utensils
Cooking Steps
• Slice cucumber into thin rounds. • SPICY! This is a mild sauce, but use less if you're sensitive to heat. In a small bowl, combine mild chipotle sauce, garlic aioli and the honey. Set aside
• In a large frying pan, heat a drizzle of olive oil over high heat. Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. When oil is hot, cook the beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. • Remove pan from heat then season with salt and pepper.
• Meanwhile, in a medium bowl, combine slaw mix, cucumber, baby spinach leaves, ranch dressing and a drizzle of olive oil. Season to taste.
• Divide ranch spinach slaw between bowls. • Top with beef and drizzle over chipotle aioli to serve. Enjoy!