Carb Smart Fajita Beef Salad
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Carb Smart Fajita Beef Salad

Carb Smart Fajita Beef Salad

with Lime Crema

Tags:
Carb Smart
Allergens:
Milk

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

Preparation Time30 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

2 tbsp

Mexican Seasoning

(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Red Onion

2 unit(s)

Garlic, cloves

170 g

Coleslaw Cabbage Mix

113 g

Baby Spinach

1 unit(s)

Greek Yogurt

(Contains Milk)

1 unit(s)

Lime

Not included in your delivery

½ tsp

Salt*

1 tsp

Sugar*

3 tbsp

Oil*

¼ tsp

Pepper*

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Nutrition Values

Calories600 kcal
Fat40 g
Saturated Fat10 g
Carbohydrate28 g
Sugar13 g
Dietary Fiber6 g
Protein34 g
Cholesterol80 mg
Sodium1250 mg
Trans Fat0.5 g
Potassium1250 mg
Calcium200 mg
Iron5.5 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

Zester
Large Non-Stick Pan
Aluminum Foil
Measuring Spoons
Small Bowl
Large Bowl

Instructions

1

Core, then cut peppers into 1/4-inch slices. Peel, then cut onion into 1/4-inch slices. Peel, then mince or grate garlic. Zest, then juice lime.

2

Pat steaks dry with paper towels, then season with salt, pepper, and half the Mexican Seasoning. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then steaks. Pan-fry until cooked to desired doneness, 5-8 min per side.** When steak is done, remove the pan from the heat and transfer to a plate. Loosely cover with foil and set aside to rest, 2-3 min.

3

While steaks cook, add yogurt, lime zest and 2 tbsp water (dbl for 4 ppl) in a small bowl. Season with salt and pepper, then stir to combine.

4

When steaks are resting, heat the same pan (from step 2) over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers, onions and remaining Mexican Seasoning. Season with salt and pepper, then cook, stirring often, until veggies are slightly softened, 2-3 min.

5

While veggies are cooking, combine lime juice, 1 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add coleslaw cabbage mix and baby spinach. Season with salt and pepper, then toss to combine.

6

Thinly slice steaks. Divide salad between plates. Top with veggies, then steak. Drizzle lime crema over top.