Asian Beef Salad Here's a healthy, colour-filled bowl so quick to throw together, you'll feel like you're

cheating at dinner.
with Red Cabbage and Peanuts

30 minutes 2 Servings
WHAT WE SEND
• 5g Thai seasoning
• beef stir-fry
• 20g peanuts 1
• 150g green beans
• 150g red cabbage
• 1 carrot

WHAT YOU NEED 1. Prep veggies 2. Stir-fry beef 3. Add seasoning

• 1½ tbs soy sauce
• 2 tsp honey Peel the carrot , then shred with a julienne Separate the beef stir-fry. Heat 1 tbs Reduce the heat to medium, add 2 tsp
• 3 tsp white vinegar peeler or coarsely grate with a box grater. vegetable oil in a medium frypan over Thai seasoning* to the pan and stir-fry for
• 1 tbs + 1 tsp vegetable oil Finely shred the cabbage. Trim the beans high heat. Stir-fry the beef for 2-3 mins 30 sec-1 min or until fragrant. Remove the
and cut into 1cm lengths. Roughly chop until browned. pan from the heat.
TOOLS
the peanuts.
• julienne peeler or box grater
• medium frypan

Our veggies come straight from the farm,

so please wash them before cooking.

**The remainder of this ingredient won't

be used in this recipe.

ALLERGENS
peanuts (1), Soy. May contain traces of
other allergens.

NUTRITION PER SERVING

4. Make dressing
Calories 445kcal, Fat 20.0g, Proteins 47.9g,
Carbs 14.5g
Combine 1½ tbs soy sauce , 3 tsp white
vinegar , 1 tsp vegetable oil and 2 tsp
honey in a small bowl.
5. Assemble and serve
Divide the carrot , cabbage, beans and
beef among bowls in mounds. Drizzle over
the dressing, scatter with the peanuts and
enjoy.
6. Make it yours
For those who like a little heat in their
Asian salads, add 1-2 finely chopped
seeded red chillies. Feeling extra hungry?
Add some bulk with rice noodles.

Questions about the recipe? Customer Service: 02 9056 7570 Email: hi@dinnerly.com.au
View the recipe online by visiting your account at dinnerly.com.au #dinnerly