Crispy Low-Carb Beef Shawarma Bowl with Quick Pickled Turnips

High ProteinLow Carb

A 440-calorie Dinner recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 300g thinly sliced sirloin beef (or similar lean cut)
• 2 tbsp olive oil
• 2 tbsp shawarma seasoning blend
• 1 tsp salt
• 0.5 tsp black pepper
• 1 cup shredded iceberg lettuce
• 0.5 cup chopped cucumber
• 0.5 cup chopped cherry tomatoes
• 2 tbsp tahini
• 2 tbsp water
• 1 tbsp lemon juice
• 1 clove garlic, minced
• For Quick Pickled Turnips:
• 1 cup daikon radish, julienned (as a low-carb substitute for turnips)
• 0.5 cup white vinegar
• 0.5 cup water
• 1 tsp salt
• 0.5 tsp erythritol or preferred low-carb sweetener
• 1 bay leaf
• 5-6 black peppercorns

Instructions

1. Prep: Prepare the quick pickled daikon radish first. In a small saucepan, combine white vinegar, water, salt, erythritol, bay leaf, and peppercorns. Bring to a simmer over medium heat until salt and sweetener dissolve. Remove from heat. Place julienned daikon radish in a heatproof jar or bowl and pour the hot brine over it. Let it cool to room temperature, then refrigerate until serving. This can be made ahead to save time.
2. In a large bowl, toss the thinly sliced beef with olive oil, shawarma seasoning, salt, and pepper until well coated.
3. Heat a large hob (skillet or cast-iron pan) over medium-high heat. Add the seasoned beef in a single layer, ensuring not to overcrowd the pan. Cook for 2-3 minutes per side, or until crispy and cooked through. Work in batches if necessary.
4. While the beef cooks, prepare the tahini sauce. In a small bowl, whisk together tahini, water, lemon juice, and minced garlic until smooth and creamy. Add more water if needed to reach desired consistency.
5. To assemble the bowls, divide the shredded lettuce, chopped cucumber, and cherry tomatoes between two serving bowls.
6. Top each bowl with the crispy shawarma beef and a generous portion of the quick pickled daikon radish.
7. Drizzle the tahini sauce over the beef and vegetables.
8. Top tip: For extra crispiness on the beef, ensure your pan is very hot and avoid overcrowding it. A cast iron skillet works wonders here!