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Garlic-Herb Beef & Crumbly Cheese

Garlic-Herb Beef & Crumbly Cheese

with Roast Veggie Couscous & Romesco Sauce

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Quickly cooked beef strips meld together wonderfully with smokey romesco sauce in this Spanish-inspired dish. Make it a meal with fluffy couscous and crumbly cheese, and now you’ve got yourself a fusion of textures and flavours you simply can’t resist!

This recipe is under 650kcal per serving.

Tags:Under 650kcalQuick Prep
Allergens:Tree NutsGlutenMilk

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

carrot

1

courgette

1

red onion

1 bag

baby spinach leaves

1 sachet

garlic & herb seasoning

1 packet

beef strips

1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 sachet

vegetable stock powder

1 packet

couscous

(ContainsGlutenMay be presentPeanuts, Sesame, Milk, Soy, Tree Nuts)

1 packet

romesco sauce

(ContainsTree NutsMay be presentGluten, Sesame, Milk, Soy, Sulphites, Egg, Fish)

1 packet

Greek salad cheese/feta cheese

(ContainsMilk)

Not included in your delivery

olive oil

¾ cup

water

1 drizzle

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2489 kJ
Fat19.7 g
of which saturates5.9 g
Carbohydrate58.7 g
of which sugars14.7 g
Protein50 g
Sodium1402 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Medium Pan
Lid
Instructionsarrow up iconarrow up icon
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1

• Preheat oven to 240°C/220°C fan-forced. Cut carrot and courgette into bite-sized chunks. Slice red onion into thick wedges. • Place veggies on a lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. • Meanwhile, roughly chop baby spinach leaves. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil, then season. Add beef strips and toss to coat. Set aside. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.

2

• In a medium saucepan, add the water and vegetable stock powder and bring to the boil over a medium-high heat. • Add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from heat. Set aside until water is absorbed, 5 minutes. • Fluff up with a fork.

3

• When veggies have 5 minutes cook time remaining, return the frying pan to a high heat with a drizzle of olive oil. • When oil is hot, cook beef strips, tossing, until browned, 1-2 minutes. Transfer to a plate.

TIP: Cook the meat in batches if your pan is crowded.

4

• Add roasted veggies, baby spinach and a drizzle of olive oil and white wine vinegar to the couscous. Toss to combine. • Divide roast veggie couscous between bowls. Top with garlic-herb beef strips and spoon over any resting juices. • Top with romesco sauce and crumble over cheese. • Garnish with toasted almonds to serve.