Easy Lemon Pepper Beef & Sichuan Konjac Noodles
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!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
carrot
1
zucchini
2 packet
beef strips
1 sachet
lemon pepper seasoning
1 packet
konjac noodles
1 bag
baby spinach leaves
1 packet
Sichuan garlic paste
(Contains Fish, Gluten, Sesame, Soy, Wheat;)
1 packet
crispy shallots
Not included in your delivery
olive oil
1 tbs
low sodium soy sauce
(Contains Gluten/Gluten, Soy;)
Nutritional Values
Utensils
Cooking Steps
• 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!