Carb Smart Thai-Style Beef Salad
with Mint and Peanuts- Peanuts
- Fish
- Soy
- Egg
- Mustard
- Milk
- Mustard
- Peanuts
- Soy
- Sulphites
- Tree nuts
- Egg
- Gluten
- May contain traces of allergens
- Sesame
- Triticale
- Wheat
- Crustaceans
- Fish
Indulge in a refreshing blend of tender beef, crunchy peanuts, and fresh veggies, all enhanced by the bright flavours of mint and lemongrass. With the addition of nuoc cham, this dish offers a delightful combination of textures and tastes in every bite! Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Ingredients: Ground beef • Cucumber • Red cabbage • Limes • Arugula and spinach mix (arugula, spinach) • Nuoc cham sauce (water, sugar, rice vinegar, lime juice from concentrate, fish sauce powder (fermented anchovies, maltodextrin, salt), salt, garlic, vegetable oil, dried chilies, salted anchovies, natural flavour (soy), xanthan gum, citric acid, potassium sorbate, sodium benzoate) (anchovies, soy) • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Peanuts • Lemongrass • Mint • Chili flakes • Garlic.
Ingredients
250 g
Ground Beef
28 g
Peanuts, chopped
(Contains: Milk, Mustard, Peanuts, Soy, Sulphites, Tree nuts, Egg, Gluten, May contain traces of allergens, Peanuts)
1 unit(s)
Garlic, cloves
1 unit(s)
Lemongrass
1 unit(s)
Lime
113 g
Red Cabbage, shredded
56 g
Arugula and Spinach Mix
7 g
Mint
2 unit(s)
Mini Cucumber
1 tsp
Chili Flakes
(Contains: Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts, May contain traces of allergens)
2 tbsp
Nuoc Cham
(Contains: Soy, Milk, Sulphites, Gluten, Tree nuts, Crustaceans, Fish, Mustard, Sesame, Wheat, Egg, May contain traces of allergens, Fish, Soy)
2 tbsp
Spicy Mayo
(Contains: Egg, Soy, Tree nuts, Fish, Crustaceans, Mustard, Sulphites, Sesame, Milk, Wheat, Gluten, May contain traces of allergens, Egg, Mustard)
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Roughly chop mint.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Cut cucumber in half crosswise then into 1/4-inch half-moons.
- Peel, then mince or grate garlic.
- Remove outer layer of lemongrass, then halve lengthwise. Place lemongrass on a cutting board, cut-side down. Using the back of a spoon or a pot, forcefully hit lemongrass to crush, then chop very finely.
- Heat a large non-stick pan over medium-high heat.
- When hot, add peanuts to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Reheat the pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then beef and lemongrass. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
- Carefully drain and discard excess fat.
- Add garlic, 1/4 tsp (1/2 tsp) chili flakes and cook, stirring often, until fragrant, 1 min. (NOTE: Reference heat guide.) Season with salt and pepper.
- Add lime juice, lime zest, nuoc cham and half the mint to a large bowl.
- Season with salt and pepper, then whisk to combine.
- Add cabbage, arugula and spinach mix and cucumbers to the large bowl with the dressing. Toss to combine.
- Divide salad between plates, then top with the beef mixture.
- Sprinkle peanuts and remaining mint over top.
- Drizzle spicy mayo over top.
- Squeeze a lime wedge over top, if desired.
