Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
2092 / 500
Fats (g)
26.3
of which saturated (g)
5.8
Carbohydrates (g)
21
of which sugars (g)
9.3
Fibers (g)
4.5
Proteins (g)
47.8
Salt (g)
0.3
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Marinate steaks
Remove the steaks from the fridge. Place them in a bowl along with the soy sauce, sesame oil and pepper. Turn to coat, set aside.
2 Make dressing
Meanwhile, juice the lime. Remove the tough outer layers of the lemongrass. Grate the large end of the lemongrass stalks. Finely chop the coriander. Add the lemongrass, half the coriander, the fishsauce, lime juice, coconutsugar and olive oil to a large bowl. Whisk and set it aside.
3 Fry steaks
Heat a large pan over a high heat. Once hot, add the steaks along with the marinade and fry for 1-3 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 10 min.
4 Prep salad
Meanwhile, rinse the edamamebeans. Slice the snowpeas in half. Slice the chilli. Toss the lollosalad, edamamebeans and snowpeas in the dressing.
5 Serve
Season the rested steaks generously with salt and pepper and slice finely. Serve the steak over the salad. Garnish with the peanuts, the remaining coriander and the sliced redchilli(spicy!).