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Carb Smart Cajun Beef

Carb Smart Cajun Beef

with Roasted Peppers and Spicy Mayo

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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.

Tags:SpicyQuickCarb Smart (50g or less)
Allergens:Egg/OeufMustard/Moutarde

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

113 g

Spring Mix

200 g

Green Bell Pepper

3 unit

Celery

2 unit

Green Onion

1 unit

Garlic, cloves

1 tbsp

Cajun Spice Blend

1 unit

Beef Broth Concentrate

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

½ tbsp

Hot Sauce

160 g

Sweet Bell Pepper

1 unit

Lemon

Not included in your delivery

2.5 tbsp

Oil*

0.13 tsp

Pepper*

0.13 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories590 kcal
Fat46 g
Saturated Fat10 g
Carbohydrate19 g
Sugar8 g
Dietary Fiber6 g
Protein28 g
Cholesterol85 mg
Sodium880 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Large Bowl
Whisk
Zester
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

Meanwhile, stir together mayo and 1/2 tbsp hot sauce in a small bowl. (NOTE: Reference heat guide.)

5

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.

6

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.