Sticky Chutney Beef Strips
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Sticky Chutney Beef Strips

Sticky Chutney Beef Strips

with Roasted Veggies & Smokey Aioli

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:
Over 30g protein
Under 40g carbs
Under 650kcal
Dietitian Approved
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

capsicum

1

carrot

2 clove

garlic

1 packet

beef strips

1 sachet

Garlic & Herb Seasoning

1 packet

Onion Chutney

(Contains Sulphites; )

1 packet

baby leaves

1 packet

parsley

1 packet

Hollandaise

(Contains Egg; )

1

Kumara

Not included in your delivery

olive oil

10 g

butter

(Contains Milk; )

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Nutrition Values

Energy (kJ)2122 kJ
Fat23.2 g
of which saturates7.2 g
Carbohydrate38.5 g
of which sugars14.9 g
Dietary Fibre4.6 g
Protein35.2 g
Sodium896 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 Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Peel kumara. Cut kumara, capsicum and carrot into bite-sized chunks. Finely chop garlic. • Discard any liquid from beef strips packaging. In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add beef strips then toss to coat.

2
2

• Place kumara, 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.

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

4
4

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

5
5

• When the roasted veggies have cooled slightly, add baby 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!