Indian-Style Creamy Beef Strips
with Mash & Steamed Veggies
- Milk
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
Tender beef is offset perfectly with a creamy tomato-based sauce in tonight’s dinner. Add a classic combination of mashed potatoes and steamed veggies to the plate to tie this dish up with a scrumptious bow.
Ingredients
2
potato
1
carrot
1 bag
Silverbeet
1 packet
beef strips
1 packet
tomato paste
1 packet
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 sachet
Mild North Indian Spice Blend
½ bottle
cream
(Contains: Milk; )
1 sachet
beef-style stock powder
Not included in your delivery
olive oil
40 g
butter (for the mash)
(Contains: Milk; )
2 tbs
milk
(Contains: Milk; )
½ tsp
brown sugar
20 g
butter (for the sauce)
(Contains: Milk; )
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Peel potato and cut into large chunks. • Half-fill a medium saucepan with boiling water. • Cook potato in boiling water until easily pierced with a fork, 12-15 minutes. • Drain potato, then return to the pan. Add butter (for the mash) and the milk to the potato. Season with salt, then mash until smooth. Cover to keep warm.
• Meanwhile, thinly slice carrot into rounds. Roughly chop silverbeet. • Add carrot, silverbeet and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave veggies on high until just tender, 2-3 minutes. • Drain any access water, then return to the bowl. Season and cover to keep warm.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips in batches, until browned and cooked through, 1-2 minutes. Transfer to a plate. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook tomato paste, garlic paste and mild North Indian spice blend until fragrant, 1 minute. Add cream (see ingredients), beef-style stock powder, the brown sugar, butter (for the sauce) and the water and cook, stirring, until thickened, 2-3 minutes. • Return beef strips to the pan and stir to combine.
• Divide mash, creamy beef strips and steamed veggies between plates. • Spoon over any remaining sauce to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the creamy, flavourful sauce, though some found it overpowering. Several suggested the dish might work better with chicken.
- Ease of prep: Customers appreciated the quick cooking time and pre-cut beef, making this an easy weeknight meal.
- Suggestions: Consider cooking the beef strips in smaller batches to prevent chewiness. Pair with rice instead of mash for a more traditional Indian-style meal.
- Portions: Some found the meal generously portioned, while others felt it was barely enough for two; adjust quantities as needed.
