| Prep Time | 5 minutes |
| Cook Time | 2 minutes |
| Passive Time | 3 hours |
| Servings |
serves
|
Ingredients
- 500 grams beef strips
- 500 grams packet coleslaw no mayonnaise on the coleslaw
- 1 tbsp soy sauce
- 1 tsp garlic powder more or less to taste
- 1 tsp honey more or less to taste
- 1 tsp sesame seeds
- 1 tbsp butter for cooking
Ingredients
|
Instructions
- Put the beef strips in a large bowl and add honey, soy, garlic and sesame seeds to the bowl. Mix well then cover with clingwrap and put in the fridge for a few hours.
- Put a frypan on the stove and turn to medium-high heat. Add the butter to the pan.
- Open the packet of coleslaw (shredded cabbage and carrot). Place in a large bowl and set aside.
- Once the frypan is hot, add the beef strips and cook until just brown (approximately two minutes). Take off the heat and add to the bowl of coleslaw. Tip the remaining sauce over the salad. Toss and garnish with extra sesame seeds.
Recipe Notes
NOTE: if the salad is a little dry consider using a little oil (sesame or olive oil) or a some mayonnaise. If using mayonnaise, mix the mayonnaise through the salad before adding the beef strips.
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