Quick Garlic Beef & Creamy Pesto Dressing

Name: Quick Garlic Beef & Creamy Pesto Dressing with Roast Veggie Cauliflower Rice
Total time: 25 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 onion; 1 parsnip; 1 carrot; 1 sachet Garlic & Herb Seasoning; 3 clove garlic; 1 packet Diced Beef; 30 g butter; 1 packet cauliflower rice; 1 sachet vegetable stock powder; 1 packet creamy pesto dressing; 1 pinch chilli flakes; 1 bag baby spinach leaves

with Roast Veggie Cauliflower Rice

Get up to $175 off

Looking for a light and tasty midweek dinner option? Try cooking up our tender and gently spiced beef with a low-carb cauliflower rice and rich creamy pesto dressing for a delicious and speedy meal.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:

Under 30g carbs

•Calorie Smart

Allergens:

Milk

•Soy

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

Total25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

onion

parsnip

carrot

1 sachet

Garlic & Herb Seasoning

3 clove

garlic

1 packet

Diced Beef

1 packet

cauliflower rice

1 sachet

vegetable stock powder

1 packet

creamy pesto dressing

(Contains: Soy; )

1 pinch

chilli flakes

1 bag

baby spinach leaves

Not included in your delivery

olive oil

30 g

butter

(Contains: Milk; )

Nutrition Values

/ per serving

Energy (kJ)2164 kJ

Fat30.4 g

of which saturates11.5 g

Carbohydrate29.6 g

of which sugars15.4 g

Dietary Fibre8.7 g

Protein33.6 g

Sodium1278 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

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut red onion into wedges. Cut parsnip and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Add a drizzle of olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, finely chop garlic. Roughly chop baby spinach leaves. • In a medium bowl, combine diced beef, garlic & herb seasoning and a drizzle of olive oil, then season and set aside. • In a large frying pan, melt the butter with a dash of olive oil over a high heat. Cook cauliflower rice, vegetable stock powder and garlic until tender and fragrant, 2-3 minutes. • Add baby spinach and cook until just wilted, 1-2 minutes. Transfer to a large bowl and cover to keep warm.

• Return frying pan to a medium-high heat with a drizzle of olive oil. • Cook beef in batches until browned and cooked through, 4-5 minutes. Set aside. • Meanwhile, add roasted veggies to cauliflower rice. Toss to combine and season to taste. • In a small bowl, combine creamy pesto dressing with a splash of water.

TIP: The seasoning will char slightly in the pan, this adds to the flavour of the beef!

• Divide roast veggie cauliflower rice between bowls. • Top with garlic beef. • Pour over creamy pesto dressing. Sprinkle with a pinch of chilli flakes (if using) to serve.