HelloHero: Beef Strips & Crushed Potatoes
with Cucumber Slaw & Hollandaise Sauce
A mashed potato is a classic but wouldn’t it be fun if we tried something a little different tonight? Why not crush the potatoes instead with garlic paste for extra zap. They’ll go nicely with the seasoned beef, drizzled in hollandaise. A Protein Rich This will become the only way you’ll want your potatoes and beef.
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
½
lemon
½ packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
Chicken-Style Stock Powder
1 sachet
Aussie Spice Blend
1 packet
beef strips
1
carrot
1
cucumber
1 packet
Shredded Cabbage Mix
1 packet
Hollandaise
(Contains Egg; )
Not included in your delivery
olive oil
15 g
butter
(Contains Milk; )
1 tbs
water
½ tsp
honey
drizzle
balsamic vinegar
Nutrition Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cut potato into large chunks. Slice lemon into wedges. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain. • Return the saucepan to medium-high heat, add the butter and half the garlic paste and cook, stirring, until fragrant, 1 minute. • Add a generous squeeze of lemon juice and chicken-style stock powder. Stir to combine, then remove from heat. • Add potato to the pan and toss to coat. Lightly crush with a fork. Cover to keep warm.
TIP: Add a splash of water if the potato looks dry!
• While the potato is cooking, discard any liquid from beef strips packaging. Combine Aussie spice blend, remaining garlic paste and a drizzle of olive oil in a medium bowl. Add beef strips, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef strips in batches, until browned and cooked through, 1-2 minutes each side. Transfer to a plate.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Grate carrot. Thinly slice cucumber. • In a large bowl, combine the honey with a drizzle of balsamic vinegar and olive oil. • Add shredded cabbage mix, carrot and cucumber. Season, toss to combine
• Divide beef strips, crushed lemon potatoes and carrot salad between plates. Spoon any resting juices over the beef. • Serve with hollandaise and any remaining lemon wedges. Enjoy!