Kiwi-Spiced Beef & Veggie Toss

Name: Kiwi-Spiced Beef & Veggie Toss with Hollandaise & Toasted Almonds
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Peeled Pumpkin Pieces; 1 Red Onion; 300 g Beef Rump; 1 packet Slivered Almonds; 1 packet Baby Leaves; 1 packet Hollandaise; 1 Parsnip; 1 sachet Kiwi Spice Blend; 1 Beetroot

with Hollandaise & Toasted Almonds

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Spice it up, tonight's beef is getting a hearty coating of our Kiwi taste-tastic spice blend, bursting with specially crafted flavours we know you'll love. Roast the veggies and serve this meal with a drizzle of creamy hollandaise for a delicious kick.

Tags:

Air Fryer Friendly

•Kid Friendly

•Calorie Smart

•Under 40g carbs

•Dietitian Approved

•High Protein

Allergens:

Almond

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

Total35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Peeled Pumpkin Pieces

Red Onion

300 g

Beef Rump

1 packet

Slivered Almonds

(Contains: Almond; )

1 packet

Baby Leaves

1 packet

Hollandaise

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

Parsnip

1 sachet

Kiwi Spice Blend

Beetroot

Nutrition Values

Energy (kJ)2330 kJ

Calories556 kcal

Fat30.9 g

of which saturates5.6 g

Carbohydrate27.1 g

of which sugars17.6 g

Dietary Fibre9.1 g

Protein41.2 g

Cholesterol55 mg

Sodium701 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

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. Cut beetroot into small chunks. Cut parsnip into bite-sized chunks. Slice onion (see ingredients) into wedges. • Place beetroot, parsnip, onion and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly and roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays. Little cooks: Help toss the veggies.

• While the veggies are roasting, pound beef with a meat mallet or rolling pin until slightly flattened. • In a medium bowl, combine Kiwi spice blend and a drizzle of olive oil. Add beef and toss to coat. TIP: Pounding the beef ensures that it's extra tender once cooked.

• Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 3-5 minutes. Transfer to a bowl and set aside.

• Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 4-5 minutes each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

• When the veggies are done, add baby leaves and a drizzle of vinegar to the tray and toss to combine.

• Slice spiced beef. • Divide zesty roast veggie toss between plates. Top with beef and hollandaise. • Garnish with toasted almonds to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the almonds.