Herbed Honey & Sesame-Coated Beef
with Roast Veggie Israeli Couscous & Crumbly Cheese
Cook a succulent beef strips lightly coated in a sesame crumb for extra 'wow' factor. With honey, herbs, hearty Israeli couscous and roasted veggies, this dinner has the lot and is sure to leave you feeling satisfied with every delicious mouthful.
This recipe is under 650kcal per serving.
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
carrot
1
beetroot
1
onion
1 sachet
Garlic & Herb Seasoning
1 sachet
Chicken-Style Stock Powder
1 sachet
dried oregano
1 sachet
sesame seeds
(Contains Sesame; )
1 bag
baby spinach leaves
½ packet
Greek salad cheese/feta cheese
(Contains Milk; )
1 packet
Israeli couscous
(Contains Gluten; )
2 clove
garlic
1 packet
beef strips
Not included in your delivery
1
olive oil
1.25 cup
boiling water
1.5 tbs
honey
Nutrition Values
Utensils
Instructions
Boil the kettle. Preheat the oven to 240°C/220°C fan-forced. Cut the carrot and beetroot into small chunks. Cut the red onion into wedges. Place the carrot, beetroot and onion on a lined oven tray. Drizzle with olive oil, then season with the garlic & herb seasoning, salt and pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide between two trays.
While the veggies are roasting, heat a large saucepan or deep frying pan over a medium-high heat with a drizzle of olive oil. Toast the Israeli couscous, stirring occasionally, until golden, 1-2 minutes. Half-fill the pan with boiling water, then add the chicken-style stock powder. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. Drain and return to the pan with a drizzle of olive oil.
While the couscous is cooking, finely chop the garlic. In a medium bowl, combine the garlic, dried oregano and a drizzle of olive oil. Season, then add the beef strips and toss to coat. Set aside. Heat a large frying pan over a medium-high heat. Toast the sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a small bowl, then add the honey and stir to combine. Set aside.
Return the empty frying pan to a high heat with a drizzle of olive oil. When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Reduce heat to medium and return beef to the pan, then add the honey-sesame mixture and cook, tossing until the beef is well coated and cooked through, 1 minute.
Add the roasted veggies and baby spinach leaves to the couscous. Toss to coat and season to taste.
Divide the roast veggie Israeli couscous between bowls. Top with the herbed honey and sesame-coated beef. Spoon over any excess glaze from the pan. Crumble over the cheese (see ingredients) to serve.