Mediterranean Pesto Beef Strips
with Roast Veggie Couscous & Crumbly Cheese
- Gluten(Wheat)
- Milk
- Almond
- Cashew
- Pine Nut
- Walnut
Quickly-cooked beef strips meld together wonderfully with nutty basil pesto in this Mediterranean-style dish. Make it a meal with fluffy couscous and crumbly cheese, and now you’ve got yourself a fusion of textures and flavours you simply can’t miss out on! *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
2
carrot
1
onion
1 clove
garlic
1
tomato
1 bag
salad leaves
1 sachet
Garlic & Herb Seasoning
1 packet
beef strips
1 sachet
vegetable stock powder
1 packet
couscous
(Contains: Gluten(Wheat); )
1 packet
basil pesto
(Contains: Milk, Almond, Cashew, Pine Nut, Walnut; )
½ packet
Greek salad cheese/feta cheese
(Contains: Milk; )
Not included in your delivery
olive oil
¾ cup
water
1 tsp
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. Cut carrot into thick half-moons. Slice red onion into wedges. Place veggies on a lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
While the veggies are roasting, finely chop garlic. Roughly chop tomato and salad leaves. In a medium bowl, combine garlic & herb seasoning, garlic and a drizzle of olive oil. Season, then add beef strips and toss to coat. Set aside.
In a medium saucepan, add the water and vegetable stock powder and bring to the boil over medium-high heat. Add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from heat. Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.
Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. Cook beef strips in batches, tossing, until browned, 1-2 minutes.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
Add roasted veggies, tomato, salad leaves, the white wine vinegar and a drizzle of olive oil to the couscous. Season and toss to combine.
Divide the roast veggie couscous between bowls. Top with garlic-herb beef strips and spoon over any resting juices. Top with basil pesto. Crumble over cheese to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved the combination of pesto, feta, and Mediterranean spices, praising the dish's delicious and balanced flavours.
- Ease of prep: Many found this meal quick and easy to prepare, with clear instructions and pre-cut beef strips saving time.
- Suggestions: Consider adding more vegetables like capsicum or cherry tomatoes; some suggest toasting the couscous for extra flavour.
- Next-day meals: Several reviewers mentioned enjoying leftovers cold for lunch the next day, noting the flavours melded well.
- Texture: Some found the beef strips a bit tough or gristly; cooking quickly over high heat as suggested helped improve tenderness.
