Asian Slaw with Beef

Asian Slaw low carb gluten free

There is very specific reason super tasty Asian Slaw makes enough for 5. Its the perfect meal for a week of lunches at work. Food prepping at it’s tastiest! If you are going to use this recipe as a food prep you will need to tweak the method slightly when it comes to assembling this dish – see the details below.

 

What do I need?
  • 500g Beef Strips

  • 1/4 cup Tamari – can use soy sauce

  • 1Tbl Sesame Oil

  • 1Tbl Lime Juice

  • 1tsp Ginger grated

  • 1tsp Garlic minced

  • 1tsp Honey (optional)

Slaw

  • ½ Chinese Cabbage

  • 1 Red Capsicum

  • 2 Carrots

  • 50g Pepitas

  • 50g Sunflower Seeds

  • 50g Tamari Roasted Almonds (can use plain almonds)

Dressing

  • 1/4 cup Lime Juice

  • 2Tbl Sesame Oil

  • 1tsp Rice Malt Syrup

  • 1Tbl Fish Sauce

  • 1 Red Chilli – finely diced – if you don’t want it too hot remove the seeds

  • 1tsp Ginger, grated

Let’s Do This!

The Meat.

1. In a glass or ceramic bowl that can hold your beef – Mix together marinade ingredients until combined.

2. Place beef strips into bowl and stir until all covered.

3. Place in the fridge for a minimum of 30mins.

4. Cook meat in a pan to your liking.

While your meat is marinating….

1. Finely slice your cabbage and capsicum. Grate the carrot.

2. Place the cabbage, red capsicum and carrots into a large bowl. Remove any large hard pieces of cabbage. Toss vegetables together.

3. Mix together the seeds and almonds.

For the dressing…

1. Place all ingredients into a small bowl and whisk until the rice malt is incorporated.

2. Just before serving pour over the dressing the cabbage mixture, top with beef and sprinkle seeds and nut mixture across slaw.

Serves 5

Meal Prep Changes

– Marinate and cook the meat as above. Then portion your meat into 5. This should be around 100g of cooked meat. I place mine into sealable sandwich bags.

– Make the dressing as above. Divide the dressing between 5 takeaway sauce containers (these can be found in most supermarkets).

– Portion your nuts and seeds (30g) into the same containers as you have used for your sauce but in a seperate container – you want your nuts to be crunchy.

– Divide your cabbage mixture into 5 containers, pop your bagged meat on top and the dressing and nut pots down the side. The lid goes on and you’ve got your ‘takeaway’ lunch.

– Simply take the meat out and heat it up if you like (can be eaten cold), pour your dressing over the cabbage mixture and toss through with the seed mixture and pop your meat on top

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