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Paleo: Saucy Beef Strips & Roasted Peppers

with Lime-Spritzed Chayote Slaw

Cooking time

15 minutes

Servings

2/4

Calories

440 /serving

Paleo: Saucy Beef Strips & Roasted Peppers

with Lime-Spritzed Chayote Slaw

Late spring is all about contrasts, and we’ve got a recipe to meet the mood. On one side, you’ll enjoy a meaty sauté to warm your heart and soul. It’s cooked up with beef strips, shards of roasted peppers and demi-glace, for a tender, tangy and nicely saucy combination. On the other side, look for an ultra-crisp slaw. It stars grated chayote tossed with cabbage, scallion and a squirt of freshly juiced lime. Pre-summer satisfaction!

We will send you:

340g Top sirloin beef strips (high-protein serving)
150g Shredded green cabbage
1 Scallion
1 Lime
1 Chayote
2 Roasted peppers
30ml Vegetable demi-glace
8.5g Peruvian Palate spices (cumin, sweet paprika, red chili pepper flakes, oregano, dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Mustard

You will need:

Large pan
Peeler
Grater
Oil
Salt & pepper (S&P)

Total Fat
25 g

Saturated Fat
7 g

Sodium
610 mg

Total Carb
18 g

Sugars
6 g

Protein
40 g

Fibre
7 g

Preparation

Mise en place

Thinly slice the scallion, separating the white bottom and green top. Cut the roasted peppers into ½ inch strips.

Cook the beef

Pat the beef dry with paper towel; season with the spices and S&P. In a large pan, heat a generous drizzle of oil on medium. Add the white bottom of the scallion and sauté, 30 sec. to 1 min., until fragrant. Increase the heat to high. Add the beef* and cook, 1 to 2 min. per side, until cooked through.

Make the sauce & coat the beef

To the pan of beef, add the roasted peppers. Cook, stirring frequently, 30 sec. to 1 min., until warmed through. Add the demi-glace and ½ cup water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 2 to 3 min., until the sauce has slightly thickened; season with S&P.

Make the slaw

Juice the lime. Peel and grate the chayote. In a large bowl, combine the lime juice and 1 tbsp oil (double for 4 portions). Add the cabbage, chayote, green top of the scallion and S&P; toss well.