Herbed Beef & Roast Veggie Medley
with Chargrilled Capsicum Relish
Smell the sweet scent of bliss when you sit down to eat this bowl of nutritious goodness. The veggies, roasted to sweet perfection create a bed for the tender beef strips to rest on. A delicious capsicum relish will have you feeling like you’re on a sunny holiday!
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
Ingredients
1 sachet
Garlic & Herb Seasoning
1
Red Onion
1
Kumara
250 g
Beef Strips
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
1 packet
Baby Leaves
1 packet
Potato
1
Carrot
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
1 tsp
balsamic vinegar
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Peel kumara. • Cut kumara and potato into bite-sized chunks. • Slice carrot into thin half-moons. • Cut onion (see ingredients) into wedges. • Place veggies on a lined oven tray, drizzle with olive oil and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. TIP: If your tray is crowded, divide the veggies between two trays!
• Meanwhile, in a large bowl, combine beef strips, garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil. • When veggies have 5 minutes remaining, heat a large frying pan over 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, then add the honey and balsamic vinegar. Toss to coat.
• When the veggies are done, add baby leaves to the tray and toss to combine. Season to taste.
• Divide roast veggie toss between plates. • Top with herbed beef and serve with a dollop of chargrilled capsicum relish. Enjoy!
