Carb Smart Cajun Beef
with Roasted Peppers and Spicy Mayo
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.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
113 g
Baby Spinach
1 unit(s)
Green Bell Pepper
3 unit(s)
Celery
1 unit(s)
Green Onion
1 unit(s)
Garlic, cloves
7 g
Cajun Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
1 unit(s)
Beef Broth Concentrate
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Hot Sauce
(May contain Gluten, Milk, Mustard, Sulphites, Fish, Sesame, Tree nuts, Soy, Crustaceans, Wheat, Egg)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Lemon
Not included in your delivery
0.13 tsp
Pepper*
2.5 tbsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Thinly slice celery crosswise.
- Core, then cut peppers into 1-inch pieces.
- Thinly slice green onion.
- 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 spinach 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.