Sticky Chutney Beef & Moemoe Potato Toss

Name: Sticky Chutney Beef & Moemoe Potato Toss with Brussels Sprouts & Bearnaise Sauce
Total time: 30 min
Yield: 2
Cuisine: New Zealand
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Brussels Sprouts; 1 Kumara; 250 g Beef Strips; 1 packet Onion Chutney; 1 packet Baby Spinach Leaves; 1 packet Parsley; 1 Carrot; 2 Garlic; 1 Potato; 1 Bearnaise Sauce; 1 drizzle olive oil; 10 g butter

with Brussels Sprouts & Bearnaise Sauce

Recipe Development TeamUpdated on July 17, 2026

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Calories

:

698 kcal

Protein

:

35.5g protein

Total

:

30 minutes

Difficulty

:

Easy

Allergens:

Sulphites
Eggs
Milk

Here’s a hearty beef bowl that draws inspiration from countless cuisines and brings it straight to your table. Herby beef strips, coated in a sweet chutney meets roast veggie toss featuring moemoe potatoes - a variety unique to New Zealand - Brussels sprouts and there’s a dollop of bearnaise sauce to finish it off.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Brussels Sprouts

1

Kumara

250 g

Beef Strips

1 packet

Onion Chutney

(Contains: Sulphites)

1 packet

Baby Spinach Leaves

1 packet

Parsley

1

Carrot

2

Garlic

1

Potato

1

Bearnaise Sauce

(Contains: Eggs, Milk)

Not included in your delivery

1 drizzle

olive oil

10 g

butter

(Contains: Milk)

Nutrition

Energy (kJ)2920 kJ

Calories698 kcal

Fat43 g

of which saturates9 g

Carbohydrate39.9 g

of which sugars19.5 g

Dietary Fibre8.6 g

Protein35.5 g

Cholesterol49.2 mg

Sodium763 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

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

1

• Preheat oven to 240°C/220°C fan-forced.
• Peel kūmara.
• Halve Brussels sprouts.
• Cut kūmara, moemoe potato and carrot into
bite-sized chunks.
• Finely chop garlic.
• Discard any liquid from beef strips packaging.
• In a medium bowl, combine beef strips, garlic &
herb seasoning and a drizzle of olive oil.

TIP: Moemoe potatoes, a taewa variety, have
purple-toned skin and the flesh can have streaks or
a marbled pattern. They’re a tasty all-rounder!

2

• Place kūmara, moemoe potato and carrot on
a lined oven tray. Drizzle with olive oil, season
with salt and toss to coat. Spread out evenly,
then roast until tender, 20-25 minutes.
• In the last 18 minutes of cook time, add
Brussels sprouts to the tray, cut-side down, and
roast until tender. Allow to cool slightly.

TIP: If your oven tray is crowded, divide between
two trays.
TIP: The Brussels sprouts will char slightly, this adds
to the flavour!

3

• When the veggies have 5 minutes remaining,
heat a large frying pan over high heat with a
drizzle of olive oil.
• When oil is hot, cook beef strips in batches,
tossing, until browned and cooked through,
1-2 minutes.
• Return all beef to the pan, then stir through
garlic until fragrant, 1-2 minutes.

TIP: Cooking the meat in batches over a high heat
helps it stay tender.

4

• Remove pan from the heat, then add the butter
and onion chutney. Toss beef to coat.

5

• When the roasted veggies have cooled slightly,
add baby spinach leaves to the tray and gently
toss to combine.

6

• Roughly chop parsley.
• Divide moemoe potato toss between bowls. Top
with sticky chutney beef.
• Drizzle with béarnaise sauce and garnish with
parsley to serve. Enjoy!