Double Sticky Chutney Beef & Roast Veggie Medley
with Brussels Sprouts & Hollandaise
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.
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
Orange Kumara
1 packet
Brussels sprouts
1
carrot
2 clove
garlic
2 packet
beef strips
1 sachet
Garlic & Herb Seasoning
1 packet
Onion Chutney
(Contains Sulphites; )
1 packet
baby leaves
1 packet
parsley
1 packet
Hollandaise
(Contains Egg; )
Not included in your delivery
olive oil
10 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Peel orange kumara. • Cut kumara, capsicum and carrot into bite-sized chunks. Finely chop garlic. • Discard liquid from beef strips packaging. In a large bowl, combine beef strips, garlic & herb seasoning and a drizzle of olive oil.
• Place kumara 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. • In the last 18 minutes of cook time, add Brussels sprouts to the tray cut-side down and roast until tender. Allow to cool slightly.
TIP: If your oven tray is crowded, divide between two trays. TIP: The Brussels sprouts will char slightly, this adds to the flavour!
• 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 the butter and onion chutney. Toss beef to coat.
• When the roasted veggies have cooled slightly, add baby leaves to the tray and gently toss to combine.
• Roughly chop parsley. • Divide roasted veggies between bowls, then top with sticky chutney beef strips. • Drizzle with Hollandaise and garnish with parsley to serve. Enjoy!