Easy Beef Strips & Herby Potato Salad
with Garlic Yoghurt, Almonds & Parmesan Cheese
Feeling like something fresh and tasty, low-carb and easy, may we present our Greek-style beef strips seasoned in garlic. Tender and simply yum, resting on top of a crisp salad, sprinkled with creamy cheese and garnished with walnuts, this dish is perfect on a sweltering summer day (or any day for that matter)!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
1
potato
1 sachet
Garlic & Herb Seasoning
1 packet
flaked almonds
(Contains Almond; )
2
radish
1
cucumber
½ head
cos lettuce
3 clove
garlic
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
beef strips
1 packet
Balsamic & Olive Oil Dressing
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1 tsp
honey (or golden syrup)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Sprinkle over ½ the garlic & herb seasoning and drizzle with olive oil. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. • When potatoes have 5 minutes remaining, add flaked almonds to one side of the tray, return to the oven and roast until golden.
• Meanwhile, roughly chop tomato, cucumber and cos lettuce (see ingredients). Finely chop garlic. • Discard any liquid from beef strips packaging. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook 1/2 the garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season with salt and pepper. Set aside.
• Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips, remaining garlic & herb seasoning and remaining garlic in batches, tossing, until browned and cooked through, 1-2 minutes. • Remove pan from heat, return all beef strips to the pan and add the honey and a splash of water, then toss to coat.
• In a large bowl, combine herby roasted potatoes, tomato, cucumber, cos lettuce and a drizzle of balsamic & olive oil dressing. Season to taste. • Divide herby potato salad between bowls. • Top with beef strips, garlic yoghurt and grated Parmesan cheese. • Garnish with toasted almonds to serve. Enjoy!