Week eight recipes


Beef Salad








Energy 323 Cals, Protein 28.9g, Fat 18.7g – Sat 4.6g, Carb 14g, Sugar 7g.




Cooking spray

8 medium tortillas

1 tsp ground cumin divided

2 tablespoons low sodium soy sauce

1 Green, Red, Yellow Capsicum and onion sliced

500g Lean Roast beef, sliced into thin strips

4 Cups chopped lettuce

1 Avocado, peeled and diced



Preheat oven to 180.C. Coat a baking sheet with spray.

Place 4 tortillas on baking sheet and sprinkle with ½ teaspoon cumin.  Bake for 8 mins until golden.

Remove from oven; transfer onto individual plates. 

Set aside.  Meanwhile, in a large pan, combine remaining cumin, soy sauce.  Set pan over medium-high heat and bring mixture to a simmer.  Add vegetable mix and cook 3 minutes, until tender.  Using tongs or a slotted spoon remove veges from pan; set aside.  To the same pan, add roast beef and simmer 2 mins, until hot.

Top roasted tortillas with lettuce, then veges and roast beef.  Arrange avocado on top.  Serve with additional tortillas on the side.


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