HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAsian Beef & Roast Kumara Salad
Asian Beef & Roast Kumara Salad

Asian Beef & Roast Kumara Salad

with Ginger-Soy Dressing & Peanuts

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Mix up your salad game by incorporating a combination of textures and flavours. Hearty chunks of roasted kumara reach new levels with tender beef strips and an aromatic ginger-soy dressing, while the leafy greens and peanuts balance it all out by bringing lightness and crunch to the dish.


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Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount







1 bunch


1 bag

salad leaves

1 knob


2 clove


1 sachet

Thai seven spice blend


1 packet

beef strips

½ packet

crushed peanuts


Not included in your delivery

olive oil

2 tbs

soy sauce

(ContainsGluten, Soy)

½ tbs

brown sugar

1 tsp

rice wine vinegar (or white wine vinegar)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2305 kJ
Fat18.2 g
of which saturates6.3 g
Carbohydrate57.8 g
of which sugars18.3 g
Dietary Fibre0 g
Protein39.7 g
Cholesterol0 mg
Sodium1542 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the kumara and carrot (both unpeeled) into 2cm chunks. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out in a single layer and roast until tender, 25-30 minutes. Set aside to cool slightly. TIP: Cut the veggies to size so they cook in time.


While the veggies are roasting, roughly chop the tomato. In a large bowl, combine the mixed salad leaves and tomato. Set aside.


Finely grate the ginger and garlic. Heat a large frying pan over a medium-high heat with olive oil (1 tbs for 2 people / 2 tbs for 4 people), the ginger and garlic. Cook until fragrant, 1 minute. Transfer to a small bowl. Add the soy sauce, brown sugar and the rice wine vinegar to the ginger mixture and mix well to combine. Set aside.


When the kumara has 5 minutes cook time remaining, combine the Thai seven spice blend and a generous drizzle of olive oil in a medium bowl. Season with salt and pepper, then add the beef strips and toss to coat. Return the frying pan to a high heat with a drizzle of olive oil. Cook the beef strips, in batches, tossing, until browned, 2 minutes. Transfer to a bowl.


Add the roasted veggies to the mixed salad along with the beef strips and ginger-soy dressing. Toss to combine. Season with salt and pepper.


Roughly chop the coriander. Divide the Asian beef salad between plates. Top with the crushed peanuts (see ingredients) and garnish with the coriander.