[6-Ingredient] Creamy Mustard Beef & Mash
with Steamed Greens
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
250 g
Beef Strips
1 packet
Dijon Mustard
1 packet
Trimmed Green Beans
2
Potato
1 packet
Thickened Cream
(Contains: Milk;)
1
Baby Broccoli
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to potato and season generously with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, trim baby broccoli, and halve lengthways. • Add baby broccoli, trimmed green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave veggies on high until just tender, 2-4 minutes. • Drain veggies, then return to the bowl, season, drizzle with olive oil and cover to keep warm.
• While veggies are steaming, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. • Reduce heat to medium, return all beef to pan, stir in thickened cream, Dijon mustard, the salt and cracked black pepper, tossing beef to coat, 1 minute.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Divide mash, steamed greens and creamy mustard beef between plates. Spoon over any remaining sauce from pan. Enjoy!
If you've added a fancify bundle, sprinkle over Parmesan cheese and flaked almonds. Cut lemon into wedges, add a generous squeeze of lemon juice and serve with any remaining lemon wedges.
