with Veggies & Crushed Peanuts
In just 4 easy steps, whip up a tasty beef bowl, perfect for noodle night. You've got your carrot, zucchini and spinach in the veggie department and ginger beef in your protein department, all the perfect accompaniments for Sichuan konjac noodles. Don't forget some peanuts for crunch! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Carrot
1
Zucchini
1
Beef strips
2 packet
Konjac noodles
1 packet
Baby spinach leaves
1 bag
Crushed peanuts
1 packet
Lemon pepper seasoning
1 sachet
Low sodium soy sauce
1 tbs
Sichuan garlic paste
1 packet
• Thinly slice carrot and zucchini into half-moons. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook carrot and zucchini until tender, 4-5 minutes. Season. Transfer to a bowl. TIP: Add a splash of water to help speed up the cooking process.
• Return frying pan with a drizzle of olive oil to high heat. When oil is hot, cook beef strips in batches until browned and cooked through, 1-2 minutes. • Add lemon pepper seasoning and return cooked beef to the pan, tossing to combine, 1 minute. Season. • Meanwhile, drain and rinse konjac noodles. TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Remove frying pan from heat and add vegetables, baby spinach leaves, noodles, a drizzle of the low sodium soy sauce and Sichuan garlic paste. • Toss to combine and season.
• Divide lemon pepper beef and Sichuan garlic konjac noodles with veggies between bowls. • Top with crushed peanuts to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the peanuts!
2451
kJ
Energy (kJ)
24.2
g
Fat
7.3
g
of which saturates
23.2
g
Carbohydrate
17.5
g
of which sugars
66.7
g
Protein
1292
mg
Sodium
