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.
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
baby spinach leaves
garlic & herb seasoning
flaked almonds(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
vegetable stock powder
couscous(ContainsGlutenMay be presentPeanuts, Sesame, Milk, Soy, Tree Nuts)
romesco sauce(ContainsTree NutsMay be presentGluten, Sesame, Milk, Soy, Sulphites, Egg, Fish)
Greek salad cheese/feta cheese(ContainsMilk)
white wine vinegar
• 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.
• 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.
• 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.
• 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.