Double Lemon Pepper Beef & Sichuan Garlic Konjac Noodles
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.
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 packet
konjac noodles
1 bag
baby spinach leaves
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 sachet
lemon pepper seasoning
1 packet
Sichuan garlic paste
(Contains Fish, Gluten, Sesame, Soy, Wheat;)
Not included in your delivery
olive oil
1 tbs
low sodium soy sauce
(Contains Gluten/Gluten, Soy;)
Nutritional Values
Utensils
Instructions
• 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!