Glazed Indian Beef & Seeded Roast Veggies

Name: Glazed Indian Beef & Seeded Roast Veggies with Lemon Mayo & Flaked Almonds
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 carrot; 1 white turnip; 1 portion cauliflower; 1 sachet Brown Mustard Seeds; 2 clove garlic; ½ lemon; 1 packet mayonnaise; 1 packet flaked almonds; 1 packet beef strips; ½ packet Apricot Sauce; 10 g butter; 1 bag baby spinach leaves; 1 bag herbs; 1 sachet Mumbai Spice Blend

with Lemon Mayo & Flaked Almonds

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Apricots, the little plump orange fruit has been turned into a sauce and soaked into these beef strips to add a burst of sweetness to the meal. Drizzle over the tangy lemon mayo to offset the beef and allow the deep mustard flavour of the roasted veggies to bring this dish to the next level.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Calorie Smart

•Under 30g carbs

•High Protein

Allergens:

Eggs

•Almond

•Milk

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

white turnip

1 portion

cauliflower

1 sachet

Brown Mustard Seeds

2 clove

garlic

lemon

1 packet

mayonnaise

(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy. )

1 packet

flaked almonds

(Contains: Almond; )

1 packet

beef strips

½ packet

Apricot Sauce

1 bag

baby spinach leaves

1 bag

herbs

1 sachet

Mumbai Spice Blend

Not included in your delivery

olive oil

10 g

butter

(Contains: Milk; )

Nutrition Values

Energy (kJ)2009 kJ

Fat25.3 g

of which saturates7.3 g

Carbohydrate22.5 g

of which sugars14.6 g

Dietary Fibre7.7 g

Protein36.9 g

Sodium541 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

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and white turnip into bite-sized chunks. Cut cauliflower into small florets. • Place veggies on a lined oven tray and sprinkle with brown mustard seeds. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 25-30 minutes.

• Meanwhile, finely chop garlic. Zest lemon to get a pinch, then slice into wedges. • In a small bowl, combine mayonnaise, lemon zest and a squeeze of lemon juice. Season to taste and set aside. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside.

• In a medium bowl, combine beef strips, Mumbai spice blend, garlic, a pinch of salt and a drizzle of olive oil.

• When veggies have 5 minutes cook time remaining, return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. • Remove from heat, return all the beef to the pan, then add apricot sauce and the butter, tossing to coat.

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

• When the roast veggies are done, add baby spinach leaves to the oven tray and gently toss to combine.

• Divide seeded roast veggies between bowls. • Top with glazed Indian beef and drizzle with lemon mayo. • Garnish with toasted flaked almonds and tear over herbs. • Serve with any remaining lemon wedges. Enjoy!