Quick Beef Strips & Crushed Potatoes for Dinner
with Pineapple Upside-Down Cake for Dessert- Milk
- Gluten
- Almond
- 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
- Peanuts
A mashed potato is a classic but wouldn’t it be fun if we tried something a little different tonight? WA mashed potato is a classic but wouldn’t it be fun if we tried something a little different tonight? Why not crush the potatoes instead with garlic paste for extra zap. They’ll go nicely with the seasoned beef strips, drizzled in hollandaise. This will become the only way you’ll want your potatoes and beef. *This recipe is under 650kcal per serving.* *To download the recipe card for the main and dessert, click the download arrow on the right of the screen.*
Ingredients
2
potato
½ 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
Chicken-Style Stock Powder
1 sachet
Aussie Spice Blend
1
tomato
½
cucumber
1 packet
Mixed Salad Leaves
1 packet
Hollandaise
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Cashew)
1 packet
beef strips
1 tin
Pineapple Slices
2 packet
brown sugar
(May be present: Milk, Gluten, Soy, Sesame, Almond, Cashew, Pistachio, Walnut, Peanuts)
1 packet
Basic Sponge Mix
(Contains: Gluten; May be present: Milk, Soy, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Peanuts)
1 packet
flaked almonds
(Contains: Almond; )
Not included in your delivery
olive oil
15 g
butter
(Contains: Milk; )
1 tbs
water
½ tsp
honey
drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cut potato into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and set aside. • Return the saucepan to medium-high heat, add the butter and half the garlic paste and cook, stirring, until fragrant, 1 minute. • Add chicken-style stock powder. Stir to combine, then remove from heat. • Return potato to the pan and toss to coat. Lightly crush with a fork. Cover to keep warm.
TIP: Add a splash of water if the potato looks dry!
• While the potato is cooking, discard any liquid from beef strips packaging. Combine Aussie spice blend, remaining garlic paste and a drizzle of olive oil in a medium bowl. Add beef strips, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef in batches, until browned and cooked through, 1-2 minutes each side. Transfer to a plate.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Roughly chop tomato. Thinly slice cucumber. • In a large bowl, combine the honey with a drizzle of balsamic vinegar and olive oil. • Add mixed salad leaves, tomato and cucumber. Toss to combine.
Little cooks: Help toss the salad!
• Divide beef strips, garlic crushed potatoes and tomato salad between plates. Spoon any resting juices over the beef. • Serve with hollandaise. Enjoy!
