American Beef & Capsicum Loaded Wedges
with Slaw & Dill-Parsley Mayo
- Eggs
- Soy
Prepare for a table full of happy faces when you bring out this crowd-pleasing dish. With potato wedges, fajita-style beef strips, slaw and herby mayo, it's going all the way to number one! *This recipe is under 650kcal per serving.* *We’ve replaced the chives in this recipe with spring onion due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
2
potato
½
Onion
3 clove
garlic
1
capsicum
1
carrot
1 packet
beef strips
1 sachet
All-American Spice Blend
1 packet
Shredded Cabbage Mix
1 sprig
spring onion
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.
• While the wedges are baking, thinly slice onion (see ingredients). Finely chop garlic. Thinly slice capsicum. Grate carrot. Discard any liquid from beef strips packaging. • In a medium bowl, combine All-American spice blend and a drizzle of olive oil. Add beef strips and toss to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook capsicum and onion until browned and softened, 4-5 minutes. Add garlic and cook until fragrant, 1 minute. • Remove pan from heat, then return the beef to the pan along with any resting juices. Toss to combine. Season to taste.
• While the veggies are cooking, add shredded cabbage mix, carrot and a drizzle of white wine vinegar and olive oil to a second medium bowl. Toss to combine. Season to taste.
• Finely chop spring onion. • Divide potato wedges between bowls. Top with slaw and American beef and capsicum. • Garnish with spring onion. Serve with dill & parsley mayonnaise. Enjoy!
