with Veggies & Crispy Shallots
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 crispy shallots for crunch! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *Unfortunately, this week’s crushed peanuts were in short supply, so we’ve replaced them with crispy shallots. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Allergens
Utensils
Tags
Olive oil
Carrot
1
Zucchini
1
Beef strips
2 packet
Lemon pepper seasoning
1 sachet
Konjac noodles
1 packet
Baby spinach leaves
1 bag
Low sodium soy sauce
1 tbs
Sichuan garlic paste
1 packet
Crispy shallots
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, 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, baby spinach leaves, noodles, a drizzle of the low sodium soy sauce and Sichuan garlic paste. • Toss to combine and season.
• Divide beef and Sichuan garlic konjac noodles with veggies between bowls. • Top with crispy shallots to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the crispy shallots!
2420
kJ
Energy (kJ)
24.2
g
Fat
7.3
g
of which saturates
21.7
g
Carbohydrate
16.5
g
of which sugars
6
g
Dietary Fibre
66.5
g
Protein
1057
mg
Sodium
