Classic Beef & Creamy Parmesan Sauce
with Sweet Potato Mash & Roast Veggie Toss
- Milk
It's easy to whip up a beef dish on a weeknight when you have our quick-cooking beef strips handy. Before throwing in them in the pan, toss them with our Aussie spice blend for a rich depth of flavour that complements the silky, umami-rich sauce. Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!
Ingredients
1
carrot
1
beetroot
1 bag
baby spinach leaves
2
sweet potato
1 packet
beef strips
1 packet
light cooking cream
(Contains: Milk)
1 sachet
Aussie spice blend
1 packet
grated Parmesan cheese
(Contains: Milk)
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
30 g
butter
(Contains: Milk)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into bite-sized chunks. Cut beetroot into small chunks. • Place prepped veggies 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. • When the veggies have cooled slightly, add baby spinach leaves and a drizzle of white wine vinegar to the tray. Gently toss to combine.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• While the veggies are roasting, bring a medium saucepan of lightly salted water to the boil. Peel sweet potato, then cut into bite-sized chunks. • Cook sweet potato in the boiling water until easily pierced with a fork, 10-15 minutes. • Drain sweet potato, and return to the pan, then add the butter and season generously with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
Little cooks: Get those muscles working and help mash the potatoes! Be careful, the pan is hot!
• In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add beef strips and toss to coat.
• When the roast veggies have 10 minutes remaining, heat a large frying pan with 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.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Reduce frying pan to medium- low heat, then add light cooking cream, grated Parmesan cheese and any beef resting juices. • Return beef to the pan, then cook, stirring the sauce and tossing the beef to coat, until Parmesan has melted, 1 minute. Season with pepper.
TIP: Scrape up any bits from the bottom of the pan for added flavour!
• Divide sweet potato mash and roast veggie toss between plates. • Spoon over beef and creamy Parmesan sauce to serve. Enjoy!
Little cooks: Under adult supervision, add the finishing touch by spooning over the beef and sauce. Be careful, they're hot!
Customer reviews
Review summary
Updated on July 2026- Flavour: The creamy Parmesan sauce was a standout for many, with the Aussie spice blend adding real depth to the beef. Some found the overall dish a little mild and boosted it with extra garlic or seasoning.
- Ease of prep: Most found this a straightforward weeknight cook, with the pre-cut beef strips saving time at the cooktop. Cooking the beef in batches over high heat helped keep it tender.
- Suggestions: Several customers added garlic to the mash or stirred extra Parmesan through it to thicken and enrich the flavour. Adding mushrooms to the sauce, a splash of wholegrain mustard, or halving the Parmesan if you prefer a lighter sauce are worth considering. Note that beetroot often needs longer than other vegetables to become fork-tender, so give it extra time in the oven.
- Portions: A number of customers felt the sweet potato and beef quantities were on the small side, particularly for larger households — having an extra sweet potato on hand is a good idea.
