Get ready for a taste sensation, Chef! On a bed of carrot ribbons & fresh green leaves lie caramelised onions & charred bell peppers sided with perfectly pan-fried beef slices. All drizzled with a sweet chilli mayo and sprinkled with toasted sesame seeds & peanuts. Garnished with fresh coriander and zesty lemon juice.
Tangy Sweet Chilli Sauce & Beef Dinner
Tangy Sweet Chilli Sauce & Beef Dinner
with a creamy guacamole salad
Hands on Time: 25 - 40 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Beef
- Beef Schnitzel (without crumb)
- Bell Pepper
- Bell Peppers
- Carrot
- Fresh Coriander
- Guacamole
- Lemon Juice
- Mixed Nuts & Seeds
- NOMU One For All Rub
- Onion
- Onions
- Salad Leaves
- Sweet Chilli Mayo
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
- Seasoning (salt & pepper)
TOASTY & NUTTY
Roughly chop the nut & seed mix. Place in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
Onions & PEPS
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). In the final 5 minutes, add the pepper and fry until charred. Remove from the pan, season, and set aside.
MAKE THE SAUCES
Loosen the sweet chilli mayo with a splash of water. In a separate bowl, combine the Guacamole with the lemon juice (to taste), ½ the coriander, and seasoning. Set both sauces aside.
QUAC SALAD
To a salad bowl, add the salad leaves and the Carrot, ½ the toasted nuts & seeds, and the tangy Guacamole. Set aside.
FRY THE MEAT
Place a clean pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 20-30 seconds per side. Baste with a knob of butter and the NOMU rub, then remove from the pan, reserving any pan juices, and season before slicing.
TIME TO DINE
Make a bed of the Carrot salad. Top with the onion and pepper. Serve the beef alongside, drizzled with any pan juices. Drizzle over the sweet chilli mayo and sprinkle over the remaining mixed nuts & seeds. Garnish with the remaining coriander. Delish, Chef!
TOASTY & NUTTY
Roughly chop the nut & seed mix. Place in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
Onions & PEPS
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). In the final 5 minutes, add the pepper and fry until charred. Remove from the pan, season, and set aside.
MAKE THE SAUCES
Loosen the sweet chilli mayo with a splash of water. In a separate bowl, combine the Guacamole with the lemon juice (to taste), ½ the coriander, and seasoning. Set both sauces aside.
QUAC SALAD
To a salad bowl, add the salad leaves and the Carrot, ½ the toasted nuts & seeds, and the tangy Guacamole. Set aside.
FRY THE MEAT
Place a clean pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 20-30 seconds per side. Baste with a knob of butter and the NOMU rub, then remove from the pan, reserving any pan juices, and season before slicing.
TIME TO DINE
Make a bed of the Carrot salad. Top with the onion and pepper. Serve the beef alongside, drizzled with any pan juices. Drizzle over the sweet chilli mayo and sprinkle over the remaining mixed nuts & seeds. Garnish with the remaining coriander. Delish, Chef!
TOASTY & NUTTY
Roughly chop the nut & seed mix. Place in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
Onions & PEPS
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). In the final 5 minutes, add the pepper and fry until charred. Remove from the pan, season, and set aside.
MAKE THE SAUCES
Loosen the sweet chilli mayo with a splash of water. In a separate bowl, combine the Guacamole with the lemon juice (to taste), ½ the coriander, and seasoning. Set both sauces aside.
QUAC SALAD
To a salad bowl, add the salad leaves and the Carrot, ½ the toasted nuts & seeds, and the tangy Guacamole. Set aside.
FRY THE MEAT
Place a clean pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 20-30 seconds per side. Baste with a knob of butter and the NOMU rub, then remove from the pan, reserving any pan juices, and season before slicing.
TIME TO DINE
Make a bed of the Carrot salad. Top with the onion and pepper. Serve the beef alongside, drizzled with any pan juices. Drizzle over the sweet chilli mayo and sprinkle over the remaining mixed nuts & seeds. Garnish with the remaining coriander. Delish, Chef!
TOASTY & NUTTY
Roughly chop the nut & seed mix. Place in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
Onions & PEPS
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). In the final 5 minutes, add the pepper and fry until charred. Remove from the pan, season, and set aside.
MAKE THE SAUCES
Loosen the sweet chilli mayo with a splash of water. In a separate bowl, combine the Guacamole with the lemon juice (to taste), ½ the coriander, and seasoning. Set both sauces aside.
QUAC SALAD
To a salad bowl, add the salad leaves and the Carrot, ½ the toasted nuts & seeds, and the tangy Guacamole. Set aside.
FRY THE STEAK
Place a clean pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 20-30 seconds per side. Baste with a knob of butter and the NOMU rub, then remove from the pan, reserving any pan juices, and season before slicing.
TIME TO DINE
Make a bed of the Carrot salad. Top with the onion and pepper. Serve the beef alongside, drizzled with any pan juices. Drizzle over the sweet chilli mayo and sprinkle over the remaining mixed nuts & seeds. Garnish with the remaining coriander. Delish, Chef!
Frequently Asked Questions
What is the preparation time for Tangy Sweet Chilli Sauce & Beef Dinner?
The preparation time for Tangy Sweet Chilli Sauce & Beef Dinner with a creamy guacamole salad is between 25 and 40 minutes.
What is the total time required to make Tangy Sweet Chilli Sauce & Beef Dinner with a creamy guacamole salad?
The total time required to make Tangy Sweet Chilli Sauce & Beef Dinner with a creamy guacamole salad is between 30 and 45 minutes.
How many servings does Tangy Sweet Chilli Sauce & Beef Dinner provide?
4 servings
What are the main ingredients in Tangy Sweet Chilli Sauce & Beef Dinner?
Beef, Beef Schnitzel (without crumb), Bell Pepper, Bell Peppers, Carrot, Fresh Coriander, Guacamole, Lemon Juice, Mixed Nuts & Seeds, NOMU One For All Rub, Onion, Onions, Salad Leaves, Sweet Chilli Mayo
What is the nutritional information of Tangy Sweet Chilli Sauce & Beef Dinner?
Calories: 848, Carbs: 59 grams, Fat: grams, Protein: 48.4 grams, Sugar: 23.8 grams, Salt: 1072 grams
How do I prepare Tangy Sweet Chilli Sauce & Beef Dinner?
MAKE THE SAUCES: Loosen the sweet chilli mayo with a splash of water. In a separate bowl, combine the guacamole with the lemon juice (to taste), ½ the coriander, and seasoning. Set both sauces aside. ONIONS & PEPS: Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). In the final 5 minutes, add the pepper and fry until charred. Remove from the pan, season, and set aside. QUAC SALAD: To a salad bowl, add the salad leaves and the carrot, ½ the toasted nuts & seeds, and the tangy guacamole. Set aside. FRY THE MEAT: Place a clean pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 20-30 seconds per side. Baste with a knob of butter and the NOMU rub, then remove from the pan, reserving any pan juices, and season before slicing. TOASTY & NUTTY: Roughly chop the nut & seed mix. Place in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. TIME TO DINE: Make a bed of the carrot salad. Top with the onion and pepper. Serve the beef alongside, drizzled with any pan juices. Drizzle over the sweet chilli mayo and sprinkle over the remaining mixed nuts & seeds. Garnish with the remaining coriander. Delish, Chef!
What should be prepared from my kitchen to make Tangy Sweet Chilli Sauce & Beef Dinner?
Beef, Beef Schnitzel (without crumb), Bell Pepper, Bell Peppers, Carrot, Fresh Coriander, Guacamole, Lemon Juice, Mixed Nuts & Seeds, NOMU One For All Rub, Onion, Onions, Salad Leaves, Sweet Chilli Mayo
How many calories does Tangy Sweet Chilli Sauce & Beef Dinner have?
848 calories
How much fat content does Tangy Sweet Chilli Sauce & Beef Dinner have?
grams
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