Malaysian Pulled Beef

The kitchen always fills with the aroma of exotic spices when we cook this Malaysian dish. I slow-cook the beef (Better Life 2 stars) in a mildly spicy sauce until it's tender and serve it as pulled beef. Accompanied by steamed whole grain rice, roasted mushrooms, steamed and marinated aubergine, and crunchy pak choi.

Beef chuck (Better Life 2 stars), aubergine, pointed cabbage, mushrooms, pak choi, white onion, bean sprouts, red chilli, garlic, fresh lemongrass (sereh), lime leaf, ginger, curry massala (contains coriander seeds, turmeric, and mustard seeds), cumin seeds, coriander seeds, turmeric, coconut (desiccated), sesame oil [sesame seeds], basmati rice, brown rice, chilli sauce, gluten-free soy sauce, tamarind, coconut milk, coconut cream (santen), palm sugar, potato starch, pepper and salt, sunflower oil.

Allergens: mosterd, sesamzaad, soja.

MicrowaveMarleen's choice

Heat the pulled beef and vegetables with rice loosely covered for 3-4 minutes (1 person), up to 5-8 minutes (for more people).

Oven — 200°C, 15-30 min

Heat the pulled beef and vegetables with rice covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more people). Disposable containers cannot be used in the oven; transfer to an oven dish.

Energy135,37 kcal

Fat5,12 g

of which saturated2,63 g

Carbohydrates13,78 g

Dietary fibre1,75 g

Protein7,13 g

Salt0,52 g

Average weight: 540 g

On the menu next week

Sunday 1 November

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