Beef and Jicama Noodle Salad with Lemon Vinaigrette
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Total time: 25 minutes
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Serves 4
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7.8 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
INGREDIENTS
240g - Beef sirloin steak, lean, raw, sukiyaki cut
¼ tsp - Table salt
⅓ tsp - Black pepper
¼ tsp - Paprika
1 tsp - Canola oil
1 ½ pc - Small yam bean (jicama), raw, spiralized
½ cup - Red peppers, raw, julienned
½ cup - Carrots, raw, julienned
½ cup - Red cabbage, raw, shredded
⅓ cup - Olive oil, extra virgin
2 tb - Lemon juice, raw
1 ½ tb - Spring onion, raw, finely chopped
3 tsp - Maple syrup, flavoured, sugar free
1 pinch - Sea salt
1 tb - Coriander (cilantro) leaves, raw, finely chopped
UTENSILS
Spiralizer, Non-stick skillet, Bowl, Chopping board, Knife
INSTRUCTIONS
1. Season the sliced beef with table salt, paprika and ¼ tsp black pepper.
2. Heat the canola oil on a non-stick skillet over medium-high heat.
3. Add the seasoned beef and stir fry until no longer pink, about 3-5 minutes. Remove from the heat and set aside.
4. Combine the extra virgin olive oil, lemon juice, spring onion, maple syrup, a pinch of black pepper and sea salt in a bowl. Whisk until well incorporated.
5. Combine the spiralized jicama, red bell pepper, red cabbage and carrots in a dish bowl. Toss to combine.
6. Plate and top with the cooked beef and drizzle with the lemon vinaigrette dressing. Garnish with chopped coriander and serve.
NUTRITION INFORMATION (PER SERVING)
1 serving = about 271g
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Energy (kcal)
290.0
Carbs (g)
4.9
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Proteins (g)
15.9
Fats (g)
21.7
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Fibre (g)
7.8
