HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGarlic & Herb Mango Beef
topBanner
Garlic & Herb Mango Beef

Garlic & Herb Mango Beef

with Roasted Veggies & Smokey Aioli

Read more

Here’s a hearty beef bowl that draws inspiration from countless cuisines and brings it straight to your plate. Herby beef strips, coated in a tropical mango-chilli sauce meets roasted veggies tossed with greens, and there’s a dollop of smokey aioli to finish it off.

This recipe is under 650kcal per serving.

Tags:Under 650kcal
Allergens:SulphitesMilkEggs

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

potato

1

capsicum

1

carrot

2 clove

garlic

1 bag

chives

1 packet

beef strips

1 sachet

garlic & herb seasoning

1 packet

mango chilli sauce

(ContainsSulphites)

1 bag

baby spinach leaves

1 packet

smokey aioli

(ContainsEggs)

Not included in your delivery

olive oil

10 g

butter

(ContainsMilk)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2125 kJ
Fat25.2 g
of which saturates6.9 g
Carbohydrate34.4 g
of which sugars18.4 g
Dietary Fibre7.3 g
Protein36.3 g
Sodium816 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat oven to 240°C/220°C fan-forced. Cut the potato, capsicum and carrot into bite-sized chunks. Finely chop the garlic. In a medium bowl, combine the beef strips, garlic & herb seasoning and a drizzle of olive oil.

2

Place the potato, capsicum and carrot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. Allow to cool slightly.

3

When the veggies have 5 minutes cook time remaining, heat a large frying pan over a high heat with a drizzle of olive oil. When the oil is hot, cook the beef strips in batches until browned and cooked through, 1-2 minutes. Stir through the garlic, then remove from the heat.

TIP: Cooking the meat in batches over a high heat helps it stay tender.

4

Add the mango chilli sauce and the butter to the pan with the beef. Toss to coat.

5

When the roast veggies have cooled slightly, add the baby spinach leaves to the tray and gently toss to combine.

6

Finely chop the chives. Divide the roasted veggies between bowls. Top with the sticky garlic and herb mango beef. Serve with the smokey aioli and garnish with the chives to serve.