HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconQuick Garlic Beef & Creamy Pesto Dressing
Quick Garlic Beef & Creamy Pesto Dressing

Quick Garlic Beef & Creamy Pesto Dressing

with Roast Veggie Cauliflower Rice

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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.

Tags:Under 30g carbsQuickUnder 650kcal

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

Total Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount







1 sachet

garlic & herb seasoning

3 clove


1 packet

diced beef

1 packet

cauliflower rice

1 sachet

vegetable stock powder

1 packet

creamy pesto dressing


1 pinch

chilli flakes

1 bag

baby spinach leaves

Not included in your delivery

olive oil

30 g


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2164 kJ
Fat30.4 g
of which saturates11.5 g
Carbohydrate29.6 g
of which sugars15.4 g
Dietary Fibre8.7 g
Protein33.6 g
Sodium1278 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• 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.