Celery, bell peppers and a zingy hot sauce bring traditional Cajun flavours from the Big Easy to your dinner table.
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Green Bell Pepper
Cajun Spice Blend
Beef Broth Concentrate
Sweet Bell Pepper
Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 4 (dbl for 4 ppl): 1 tsp mild, 1 1/2 tsp medium, 2 tsp spicy and 1 tbsp extra-spicy! Thinly slice celery crosswise. Core, then cut peppers into 1-inch pieces. Thinly slice green onions. Peel, then mince or grate garlic.
Add peppers, half the Cajun Spice Blend and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to combine. Roast in the top of the oven until tender-crisp, 14-16 min.
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add garlic and remaining Cajun Spice Blend. Cook, stirring often, until fragrant, 30 sec. Remove the pan from heat, then add broth concentrate and 2 tbsp water (dbl for 4 ppl). Season with salt and pepper, to taste. Stir to combine.
Meanwhile, stir together mayo and 1/2 tbsp hot sauce in a small bowl. (NOTE: Reference heat guide.)
Zest, then juice half the lemon. Cut remaining lemon into wedges. Add 1 tbsp lemon juice and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. (TIP: Add a pinch of sugar to the dressing, if desired!)Add spring mix and celery, then toss to combine.
Sprinkle lemon zest over peppers, then toss to coat. Divide peppers and beef between plates. Drizzle spicy mayo and sprinkle green onions over top. Serve salad alongside. Squeeze a lemon wedge over top, if desired.