Seared Beef Strips & Roast Veggie Couscous
with Feta & Dill-Parsley Mayo
Experience the warmth of the Mediterranean with succulent, lightly spiced beef and a colourful veggie-speckled couscous, bursting with vibrant flavours. With creaminess from a drizzle of herby mayo and a sprinkle of crumbly feta, every forkful is like a mini getaway.
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
Silverbeet
2 clove
garlic
1 packet
beef strips
1 sachet
Aussie Spice Blend
1 packet
couscous
(Contains Gluten(Wheat); )
1 sachet
Chicken-Style Stock Powder
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
½ packet
Cow's Milk Feta
(Contains Milk; May be present Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )
Not included in your delivery
olive oil
¾ cup
boiling water
1 tsp
honey
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut carrot into bite-sized chunks. Cut beetroot into 1cm chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, boil the kettle. Roughly chop silverbeet. Finely chop garlic. • Discard any liquid from beef strips packaging. In a medium bowl, combine beef strips, Aussie spice blend and a drizzle of olive oil in a small bowl.
• Place couscous and chicken-style stock powder in a medium heatproof bowl. • Add the boiling water (see ingredients) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook silverbeet until tender, 2-3 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer to bowl with couscous.
• Return frying pan to 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. • Return all beef strips to pan and remove pan from heat, add the honey and toss to coat.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• To the bowl with couscous, add roast veggies and a drizzle of vinegar and olive oil. Season with salt and pepper to taste. • Divide roast veggie couscous between bowls. Top with beef strips. • Drizzle over dill & parsley mayonnaise and crumble over feta. Enjoy!