Black Bean Beef & Konjac Noodle Stir-Fry
with Capsicum & Sesame Dressing- Gluten
- Soy
- Wheat
- Eggs
- Sesame
- May contain traces of allergens
- Milk
All you need is one pan to create an Asian fusion dish all from the comfort of your own kitchen. Slurp up the konjac noodles that are oozing with umami flavours in every bite and then dive into the beef and veggies that are all-time classics. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1
Capsicum
1
Zucchini
½
Long Chilli
2 clove
Garlic
1 packet
Konjac Noodles
1 packet
Sweet Black Bean Sauce
1 packet
beef mince
1 sachet
asian bbq seasoning
(Contains: Gluten, Soy, Wheat;)
1 packet
baby spinach leaves
1 packet
sesame dressing
(Contains: Gluten, Soy, Wheat, Eggs, Sesame; May be present: Milk.)
Not included in your delivery
olive oil
½ tbs
soy sauce
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
• Thinly slice capsicum. • Thinly slice zucchini into half-moons. • Thinly slice long chilli (if using). • Finely chop garlic. • Drain and rinse konjac noodles. • In a small bowl, combine sweet black bean sauce, the soy sauce and a splash of water.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook capsicum and zucchini, tossing, until tender, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer to a bowl.
• Return frying pan to high heat. Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • Add Asian BBQ seasoning and cook until fragrant, 1 minute. • Return veggies to the pan, then add konjac noodles, baby spinach leaves and black bean sauce mixture, tossing until combined, 1 minute. Season with pepper.
TIP: For best results, drain the oil from the pan before cooking the spice blend.
• Divide black bean beef and konjac noodle stir-fry between bowls. • Drizzle over sesame dressing and top with chilli to serve. Enjoy!
