Aussie Beef & Easy-Prep Veggie Bowl
with Parmesan Crisp & Herby Mayo- Eggs
- Milk
This is a real 'all-rounder' meal. You've got your meat and three veg, your rapid rice and a fancy Parmesan crispy and herby mayo combo. So simple and so quick! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
250 g
Beef Strips
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 sachet
Aussie Spice Blend
Potato, Carrot & Zucchini Mix
Kale & Spinach
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Place sweet potato, carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 minutes. Allow to cool slightly.
TIP: If your oven tray is crowded, divide veggies between two trays.
• When veggies have 10 minutes remaining, place Parmesan cheese in even circles (1 per person) on a second lined oven tray. • Bake until cheese is golden and crisp at edges, 6-8 minutes (watch it doesn’t burn!).
TIP: The Parmesan crisps will become crisp as they cool.
• Meanwhile, in a medium bowl, combine Aussie spice blend, a drizzle of olive and a pinch of salt. Add beef strips, turning to coat. • While veggies are cooling, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate and set aside.
TIP: Cooking the beef in batches over a high heat helps it stay tender
• To tray with roast veggies, add kale & spinach and a drizzle of the vinegar, tossing to coat. Season to taste. • Divide roast veggie-kale toss between bowls. Top with Aussie beef, dill & parsley mayonnaise and parmesan crisp. Enjoy!
