Caramelised Beef & Onion Subs
with Fries, Avocado & Herby Mayo
When you’re short on time but craving something you can devour with all your favourite components, a beef sub is the only option. Make it your own by customising it with caramelised onions, avocado and a creamy herb mayo. Add a side of fries and you’ll be humming in bliss!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1
Red Onion
1
Avocado
250 g
Beef Strips
1 packet
Mixed Salad Leaves
2
Brioche Hotdog Buns
(Contains: Eggs, Soy, Wheat, Gluten, Milk; May be present: Hazelnut, Macadamia, Brazil nut, Almond, Cashew, Pine nut, Pistachio, Sulphites, Pecan, Sesame, Walnut, Peanuts)
2 packet
Potato
1 sachet
Kiwi Spice Blend
Not included in your delivery
drizzle
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Cut potato into fries. • Set your air fryer to 200°C. • Place fries into the air fryer basket and drizzle over olive oil. Season with salt and pepper and cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes. TIP: No air fryer? Preheat oven to 240°C/220°C fan forced. Place fries on a lined oven tray, drizzle with olive oil, season and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, slice avocado in half, scoop out flesh and thinly slice. • Thinly slice onion (see ingredients). • Discard any liquid from beef strips packaging. • In a medium bowl, combine Kiwi 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.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, the brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. • Return beef to the pan, season with pepper and stir to combine.
• Meanwhile, slice brioche hotdog buns in half lengthways and toast as desired. • In a second medium bowl, combine mixed salad leaves, a drizzle of white wine vinegar and olive oil. Season to taste.
• Spread bottom half of hot dog buns with dill & parsley mayonnaise, then top with beef-onion mixture, salad and avocado. • Divide caramelised beef and onion subs and potato fries between plates to serve. Enjoy!
