Sweet Chilli Beef & Sesame Veggie Toss
with Soy Mayo & Peanut Cashew Mix- Sesame
- Eggs
- Gluten
- Soy
- Peanuts
- Tree Nuts
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
Are you ready to make one amazing dinner? Get the veggies roasted and coated in sesame seeds for a bit of crunch, whip up a mouth-watering soy-mayo to drizzle over the ginger and sweet chilli coated beef. If that’s all done then on your marks, get set and dig in! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
carrot
2
white turnip
1
parsnip
1 sachet
mixed sesame seeds
(Contains: Sesame; )
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
1 packet
beef strips
1 sachet
Zesty Chilli Salt
½
lemon
1 packet
ginger paste
1 packet
sweet chilli sauce
1 bag
baby spinach leaves
1 packet
Roasted Peanuts & Cashew Mix
(Contains: Peanuts, Tree Nuts; )
Not included in your delivery
olive oil
2 tsp
soy sauce
(Contains: Gluten, Soy; )
1 drizzle
rice wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot, white turnip and parsnip into bite-sized chunks. • Place veggies on a lined oven tray and sprinkle with mixed sesame seeds. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 25-30 minutes.
• Meanwhile, combine mayonnaise and the soy sauce in a small bowl. Set aside. • In a medium bowl, combine beef strips, zesty chilli salt and a drizzle of olive oil. • Cut lemon into wedges.
• When 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. • Add ginger paste and cook until fragrant, 1 minute. • Remove from heat, then add sweet chilli sauce and a splash of water, tossing to coat.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• When the roast veggies are done, add baby spinach leaves and a drizzle of rice wine vinegar to the oven tray and gently toss to combine. • Divide sesame veggie toss between bowls. Top with sweet chilli beef and drizzle with soy mayo. • Add a generous squeeze of lemon juice. Garnish with roasted peanut & cashew mix. • Serve with any remaining lemon wedges. Enjoy!
