Mediterranean Pesto Beef Strips

Name: Mediterranean Pesto Beef Strips with Roast Veggie Couscous & Crumbly Cheese
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 2 carrot; 1 onion; 1 clove garlic; 1 tomato; 1 bag salad leaves; 1 sachet Garlic & Herb Seasoning; 1 packet beef strips; ¾ cup water; 1 sachet vegetable stock powder; 1 packet couscous; 1 tsp white wine vinegar; 1 packet basil pesto; ½ packet Greek salad cheese/feta cheese

with Roast Veggie Couscous & Crumbly Cheese

Get up to $175 off

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!

Allergens:

Gluten(Wheat)

•Milk

•Almond

•Cashew

•Pine Nut

•Walnut

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

onion

1 clove

garlic

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

Energy (kJ)2881 kJ

Fat31.2 g

of which saturates7.5 g

Carbohydrate58.8 g

of which sugars12.9 g

Protein43.2 g

Sodium1269 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

•Baking Tray

•Baking Paper

•Medium Pan

•Lid

•Large Non-Stick Pan

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.