Looking for a light and tasty midweek dinner option? Try cooking up our tender and gently spiced beef with a low-carb cauliflower rice and rich creamy pesto dressing for a delicious and speedy meal.
This recipe is under 650kcal per serving and under 30g carbohydrates 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
garlic & herb seasoning
vegetable stock powder
creamy pesto dressing(ContainsMilk)
baby spinach leaves
• Preheat oven to 240°C/220°C fan-forced. Cut red onion into wedges. Cut parsnip and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Add a drizzle of olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, finely chop garlic. Roughly chop baby spinach leaves. • In a medium bowl, combine diced beef, garlic & herb seasoning and a drizzle of olive oil, then season and set aside. • In a large frying pan, melt the butter with a dash of olive oil over a high heat. Cook cauliflower rice, vegetable stock powder and garlic until tender and fragrant, 2-3 minutes. • Add baby spinach and cook until just wilted, 1-2 minutes. Transfer to a large bowl and cover to keep warm.
• Return frying pan to a medium-high heat with a drizzle of olive oil. • Cook beef in batches until browned and cooked through, 4-5 minutes. Set aside. • Meanwhile, add roasted veggies to cauliflower rice. Toss to combine and season to taste. • In a small bowl, combine creamy pesto dressing with a splash of water.
TIP: The seasoning will char slightly in the pan, this adds to the flavour of the beef!
• Divide roast veggie cauliflower rice between bowls. • Top with garlic beef. • Pour over creamy pesto dressing. Sprinkle with a pinch of chilli flakes (if using) to serve.