with Konjac Noodles & Crushed Peanuts
Dinnertime calls for these slurp-tastic konjac noodles and for good reason too. We couldn't keep this recipe a secret, especially not when there is tasty broccoli, Asian greens and carrot doused in a Sichuan ginger paste on the menu. It's just that good! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Carrot
1
Asian greens
1 bag
Baby broccoli
1 bunch
Beef strips
1 packet
Ginger paste
1 packet
Konjac noodles
1 packet
Low sodium soy sauce
1 tbs
Sichuan garlic paste
1 packet
Crushed peanuts
1 packet
• Thinly slice carrot into half-moons. • Trim baby broccoli and cut into thirds. • Roughly chop Asian greens. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook carrot and baby broccoli, tossing, until tender, 4-5 minutes. • Add Asian greens and cook until wilted, 1-2 minutes. Season. Transfer to a bowl. TIP: Add a splash of water to help speed up the cooking process.
• Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef strips in batches, until browned and cooked through, 1-2 minutes. • Add ginger paste 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 vegetables, noodles, a drizzle of the low sodium soy sauce and Sichuan garlic paste. • Toss to combine and season.
• Divide Sichuan ginger beef, baby broccoli and Asian greens between bowls. • Top with crushed peanuts to serve. Enjoy!
1768
kJ
Energy (kJ)
18.6
g
Fat
4.4
g
of which saturates
22.9
g
Carbohydrate
17.1
g
of which sugars
38
g
Protein
972
mg
Sodium
