Sticky Chutney Beef Strips & Roast Courgette

Name: Sticky Chutney Beef Strips & Roast Courgette with Smokey Aioli
Total time: 30 min
Yield: 2
Cuisine: Modern
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; 10 g butter; 1 drizzle olive oil

with Smokey Aioli

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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 650kcal per serving and under 30g carbohydrates per serving.

Tags:

Naturally Gluten-Free

Allergens:

Sulphites

•Milk

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

Not included in your delivery

10 g

butter

(Contains: Milk; )

1 drizzle

olive oil

Nutrition Values

Calories460 kcal

Energy (kJ)1920 kJ

Fat22.7 g

of which saturates4.3 g

Carbohydrate27.4 g

of which sugars16.3 g

Dietary Fibre6.2 g

Protein33.9 g

Cholesterol49.2 mg

Sodium684 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

•Baking Tray

•Large Frying Pan

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut courgette, capsicum and carrot into bite-sized chunks. Finely chop the garlic. • In a medium bowl, combine beef strips, garlic & herb seasoning and a drizzle of olive oil.

• Place courgette, 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.

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

• 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 onion chutney and the butter. Toss beef to coat.

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

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