HelloHero: Beef Strips & Crushed Potatoes

Name: HelloHero: Beef Strips & Crushed Potatoes with Cucumber Slaw & Hollandaise Sauce
Total time: 25 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 250 g Beef Strips; 1 sachet Classic Roast Seasoning; 1 packet Hollandaise; 2 packet Potato; 1 sachet Chicken-Style Stock Powder; 1 Carrot; 1 packet Shredded Cabbage Mix; 1 Lemon; 2 Radish

with Cucumber Slaw & Hollandaise Sauce

Get up to $175 off

Tags:

Mediterranean

•High Protein

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

Total25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

250 g

Beef Strips

1 sachet

Classic Roast Seasoning

1 packet

Hollandaise

(May be present: Gluten, Milk, Sesame, Eggs, Almond, Wheat, Soy, Fish, Cashew. )

2 packet

Potato

1 sachet

Chicken-Style Stock Powder

Carrot

1 packet

Shredded Cabbage Mix

Lemon

Radish

Nutrition Values

Calories426 kcal

Energy (kJ)1780 kJ

Fat22.7 g

of which saturates4.3 g

Carbohydrate18.7 g

of which sugars8.3 g

Dietary Fibre4.6 g

Protein33 g

Cholesterol49.2 mg

Sodium1020 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.

Cooking Steps

• 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, 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

• 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!