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
Tags
Olive oil
Baby broccoli
1 bunch
Zucchini
1
Pea Pods
1 bag
Beef strips
2 packet
Sweet soy seasoning
1 sachet
Konjac noodles
1 packet
Low sodium soy sauce
0.5 tbs
Sichuan garlic paste
1 packet
Crushed peanuts
1 packet
• Trim and halve baby broccoli. • Thinly slice zucchini into half-moons. • Trim and roughly chop pea pods. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook baby broccoli, zucchini and pea pods tossing, 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 to high with a drizzle of olive oil. When oil is hot, cook beef strips, in batches, tossing, until browned and cooked through, 1-2 minutes. • Add lemon pepper seasoning and return all cooked beef to the pan, tossing to combine, 1 minute. Season. • Meanwhile, drain and rinse konjac noodles. TIP: Cooking the meat in batches over high heat helps it stay tender.
• Remove frying pan from heat and add cooked vegetables, konjac noodles, a drizzle of the low sodium soy sauce and Sichuan garlic paste. • Toss to combine and season.
• Divide Asian BBQ beef and Sichuan garlic konjac noodles with veggies between bowls. • Top with crushed peanuts to serve. Enjoy!
2595
kJ
Energy (kJ)
25.5
g
Fat
7.7
g
of which saturates
25.4
g
Carbohydrate
17.8
g
of which sugars
6.4
g
Dietary Fibre
70.1
g
Protein
1694
mg
Sodium
