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: Hazelnut, Macadamia, Brazil nut, Almond, Cashew, Pine nut, Pistachio, Sulphites, Pecan, Sesame, Walnut, Peanuts, May contain traces of allergens, Eggs, Wheat, Gluten, Milk, Soy; )
2 packet
Potato
1 sachet
Kiwi Spice Blend
1 sachet
Chicken-Style Stock Powder
Not included in your delivery
1 drizzle
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Set your air fryer to 200°C.
• Cut potato into fries.
• Place fries into the air fryer basket and drizzle over olive oil. Season with chicken-style stock powder 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 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, 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 and a drizzle of white wine vinegar and olive oil. Season to taste with salt and pepper.
• Spread bottom half of hotdog buns with dill & parsley mayonnaise, then top with beef-onion mixture, salad and avocado.
• Divide caramelised beef and onion subs and fries between plates to serve. Enjoy!
