Sticky Chutney Beef & Roast Veggie Medley

Name: Sticky Chutney Beef & Roast Veggie Medley 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; 2 Potato; 1 Bearnaise Sauce; 1 drizzle olive oil; 10 g butter

with Brussels Sprouts & Bearnaise Sauce

Recipe Development TeamUpdated on June 19, 2026

Get tasty recipes from just $6 per serving

Calories

867 kcal

Protein

40.5g 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 and a drizzle of bearnaise 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

Kumara

250 g

Beef Strips

1 packet

Onion Chutney

(Contains: Sulphites)

1 packet

Baby Spinach Leaves

1 packet

Parsley

Carrot

Garlic

Potato

Bearnaise Sauce

(Contains: Eggs, Milk)

Not included in your delivery

1 drizzle

olive oil

10 g

butter

(Contains: Milk)

Nutrition

Energy (kJ)3630 kJ

Calories867 kcal

Fat43.3 g

of which saturates9 g

Carbohydrate67.4 g

of which sugars20.1 g

Dietary Fibre14.4 g

Protein40.5 g

Cholesterol49.2 mg

Sodium770 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.

You will need

•Large Frying Pan

Cooking Steps

PDF

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

• Place kūmara, 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!

• 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.

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

• 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 spinach leaves to the tray and gently toss to combine.

• Roughly chop parsley (see ingredients).
• Divide roast veggie medley between plates, then top with sticky chutney beef.
• Drizzle over bearnaise sauce and garnish with parsley to serve. Enjoy!