HelloHero: Beef Strips & Crushed Potatoes
with Radish Slaw & Hollandaise Sauce
A mashed potato is a classic but wouldn’t it be fun if we tried something a little different tonight? Why not crush the potatoes instead with garlic paste for extra zap. They’ll go nicely with the seasoned beef, drizzled in hollandaise. Next thing you know, this will become the only way you’ll want your potatoes and beef!
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
Ingredients
2
Potato
1
Lemon
1
Garlic Paste
1
Chicken-Style Stock Powder
1
Aussie Spice Blend
1
Beef Strips
2
Radish
1
Hollandaise
1
Carrot
1
Shredded Cabbage Mix
Not included in your delivery
1
olive oil
1
butter
(Contains Milk; )
1
water
1
honey
1
balsamic vinegar
Nutrition Values
Instructions
• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cut potato into large chunks. Slice lemon into wedges. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain. • Return the saucepan to medium-high heat, add the butter and half the garlic paste and cook, stirring, until fragrant, 1 minute. • Add a generous squeeze of lemon juice and chicken-style stock powder. Stir to combine, then remove from heat. • Add potato to the pan and toss to coat. Lightly crush with a fork. Cover to keep warm.
TIP: Add a splash of water if the potato looks dry!
• While the potato is cooking, combine Aussie spice blend, remaining garlic paste and a drizzle of olive oil in a medium bowl. Add chicken breast strips and toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken strips in batches, until browned and cooked through, 3-4 minutes each side. Transfer to a plate.
TIP: Chicken is cooked through when it's no longer pink inside. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • While the potato is cooking, discard any liquid from beef strips packaging. Combine Aussie spice blend, remaining garlic paste and a drizzle of olive oil in a medium bowl. Add beef strips, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef strips in batches, until browned and cooked through, 1-2 minutes each side. Transfer to a plate.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Grate carrot. Thinly slice cucumber. • In a large bowl, combine the honey with a drizzle of balsamic vinegar and olive oil. • Add shredded cabbage mix, carrot and cucumber. Season, toss to combine ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~
• Divide chicken tenders, crushed lemon potatoes and radish slaw between plates. Spoon any resting juices over the chicken. • Serve with hollandaise and any remaining lemon wedges. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide beef strips, crushed lemon potatoes and carrot salad between plates. Spoon any resting juices over the beef. • Serve with hollandaise and any remaining lemon wedges. Enjoy!