Sticky Chutney Beef Strips

Name: Sticky Chutney Beef Strips with Roasted Veggies & Smokey Aioli
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 potato; 1 capsicum; 1 carrot; 2 clove garlic; 1 packet beef strips; 1 sachet Garlic & Herb Seasoning; 10 g butter; 1 packet Onion Chutney; 1 bag baby spinach leaves; 1 bag parsley; 1 packet Smokey Aioli

with Roasted Veggies & Smokey Aioli

Get up to $175 off

Here’s a hearty beef bowl that draws inspiration from countless cuisines and brings it straight to your plate. Herby beef strips, coated in a sweet chutney meets roasted veggies tossed with greens, and there’s a dollop of smokey aioli to finish it off.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

Allergens:

Milk

•Sulphites

•Eggs

•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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

capsicum

carrot

2 clove

garlic

1 packet

beef strips

1 sachet

Garlic & Herb Seasoning

1 packet

Onion Chutney

(Contains: Sulphites; )

1 bag

baby spinach leaves

1 bag

parsley

1 packet

Smokey Aioli

(Contains: Eggs, Soy; )

Not included in your delivery

olive oil

10 g

butter

(Contains: Milk; )

Nutrition Values

Energy (kJ)1864 kJ

Fat17.8 g

of which saturates6.5 g

Carbohydrate35.9 g

of which sugars18.5 g

Dietary Fibre7 g

Protein34.6 g

Sodium813 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 potato, capsicum and carrot into bite-sized chunks. Finely chop garlic. • In a medium bowl, combine beef strips, garlic & herb seasoning and a drizzle of olive oil.

• Place potato, capsicum 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. Allow to cool slightly.

• When the veggies have 5 minutes cook time remaining, heat a large frying pan over high heat with a drizzle of olive oil. • When the 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 until fragrant, 30 seconds.

• Remove pan from the heat, then add onion chutney and the butter. 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. • Divide roasted veggies between plates, then top with sticky chutney beef strips. • Serve with smokey aioli and garnish with parsley to serve. Enjoy!