Sticky Chutney Beef & Roast Veggie Medley

Name: Sticky Chutney Beef & Roast Veggie Medley with Brussels Sprouts & Hollandaise
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Brussels Sprouts; 1 Kumara; 250 g Beef Strips; 1 packet Onion Chutney; 1 packet baby leaves; 1 packet Hollandaise; 1 packet Parsley; 1 Carrot; 2 Garlic

with Brussels Sprouts & Hollandaise

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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, and there’s a dollop of hollandaise to finish it off.

This recipe is under 550kcal per serving and under 40g carbohydrates per serving.

Tags:

Dietitian Approved

Allergens:

Sulphites

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Brussels Sprouts

Kumara

250 g

Beef Strips

1 packet

Onion Chutney

(Contains: Sulphites; )

1 packet

baby leaves

1 packet

Hollandaise

(May be present: Gluten, Milk, Sesame, Eggs, Almond, Wheat, Soy, Fish, Cashew. )

1 packet

Parsley

Carrot

Garlic

Nutrition Values

Calories463 kcal

Energy (kJ)1940 kJ

Fat22.8 g

of which saturates4.4 g

Carbohydrate27.3 g

of which sugars16.1 g

Dietary Fibre7 g

Protein34.1 g

Cholesterol49.2 mg

Sodium618 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 Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Peel kumara. Halve Brussels sprouts. • Cut kumara 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.

• Place kumara 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!

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

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

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

• Roughly chop parsley. • Divide roasted veggies between bowls, then top with sticky chutney beef strips. • Drizzle with hollandaise and garnish with parsley to serve. Enjoy!