Sticky Onion Chutney Beef Strips
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Sticky Onion Chutney Beef Strips

Sticky Onion Chutney Beef Strips

with Roasted Veggies & Hollandaise

Here’s a hearty beef bowl that draws inspiration from countless cuisines and brings it straight to your table. Herby beef strips, coated in a sweet chutney meets roast veggie toss, and there’s a dollop of hollandaise to finish it off.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Under 650kcal
Under 40g carbs
Allergens:
Milk
Sulphites
Egg

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 Time
DifficultyEasy

Ingredients

Serving amount

1

potato

1

capsicum

1

carrot

2 clove

garlic

1 packet

beef strips

1 sachet

Garlic & Herb Seasoning

1 packet

Onion Chutney

(Contains Sulphites; )

1 bag

baby spinach leaves

1 bag

parsley

1 packet

Hollandaise

(Contains Egg; )

Not included in your delivery

olive oil

10 g

butter

(Contains Milk; )

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Nutrition Values

Energy (kJ)1864 kJ
Fat17.8 g
of which saturates6.5 g
Carbohydrate35.9 g
of which sugars18.5 g
Dietary Fibre7 g
Protein34.6 g
Sodium813 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

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

2
2

• Place 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.

TIP: If your oven tray is crowded, divide between two trays.

3
3

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

4
4

• Remove pan from the heat, then add onion chutney and the butter. Toss beef to coat.

5
5

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

6
6

• Roughly chop parsley. • Divide roasted veggies between bowls, then top with sticky chutney beef strips. • Drizzle with hollandaise and garnish with parsley to serve. Enjoy!