Double American Beef & Capsicum Loaded Wedges
with Slaw & Dill-Parsley Mayo
Prepare for a table full of happy faces when you bring out this crowd-pleasing dish. With potato wedges, fajita-style beef strips, slaw and herby mayo, it's going all the way to number one!
We’ve replaced the chives in this recipe with spring onion due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
Ingredients
2
potato
½
Onion
3 clove
garlic
1
capsicum
1
carrot
2 packet
beef strips
1 sachet
All-American Spice Blend
1 packet
Shredded Cabbage Mix
1 sprig
spring onion
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.
• While the wedges are baking, thinly slice onion (see ingredients). Finely chop garlic. Thinly slice capsicum. Grate carrot. Discard any liquid from beef strips packaging. • In a large bowl, combine All-American spice blend and a drizzle of olive oil. Add beef strips and toss to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook capsicum and onion until browned and softened, 4-5 minutes. Add garlic and cook until fragrant, 1 minute. • Remove pan from heat, then return the beef to the pan along with any resting juices. Toss to combine. Season to taste.
• While the veggies are cooking, add shredded cabbage mix, carrot and a drizzle of white wine vinegar and olive oil to a second medium bowl. Toss to combine. Season to taste.
• Finely chop spring onion. • Divide potato wedges between bowls. Top with slaw and American beef and capsicum. • Garnish with spring onion. Serve with dill & parsley mayonnaise. Enjoy!