Garlic & Herb Beef Strips
with Roast Veggie Couscous, Basil Pesto & Feta
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 feta, and now you’ve got yourself a fusion of textures and flavours you simply can’t miss out on!
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
2 unit
carrot
1 unit
parsnip
1 unit
onion
1 clove
garlic
1 bag
baby spinach leaves
1 packet
beef strips
1 sachet
Garlic & Herb Seasoning
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 sachet
vegetable stock powder
1 packet
couscous
(Contains Gluten; )
1 bunch
parsley
1 packet
basil pesto
(Contains Milk, Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pistachio, Pine Nut, Walnut, Macadamia; )
1 block
feta cheese
(Contains Milk; May be present Tree Nuts. )
Not included in your delivery
olive oil
¾ cup
water
1 tsp
white wine vinegar
Nutrition Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the carrot (unpeeled) into 1cm half-moons. Cut the parsnip (unpeeled) into 2cm chunks. Slice the red onion into 2cm wedges. Place the veggies on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes.
TIP: Cut the veggies to size so they cook in time.
TIP: If your oven tray is crowded, divide between two trays.
While the veggies are roasting, finely chop the garlic. Roughly chop the baby spinach leaves. In a medium bowl, combine the garlic & herb seasoning, garlic and a drizzle of olive oil. Season with salt and pepper. Add the beef strips and toss to coat. Set aside. Heat a large frying pan over medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.
In a medium saucepan, add the water and vegetable stock powder and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside, uncovered.
While the couscous is cooking, return the frying pan to a high heat with a drizzle of olive oil. Cook the beef strips, in batches, tossing, until browned, 1-2 minutes. Transfer to a bowl and cover to keep warm. TIP: Cooking the meat in batches over a high heat helps it stay tender.
Add the roasted veggies, baby spinach, a drizzle of olive oil and the white wine vinegar to the couscous. Season with salt and pepper and toss to combine. Roughly chop the parsley leaves.
Divide the roast veggie couscous between bowls. Top with the garlic and herb beef strips and spoon over any resting juices. Dollop with the basil pesto and crumble over the feta. Garnish with the toasted almonds and parsley.
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