Garlicky Beef & Roast Veggie Toss
with Fetta & Babaganoush- Eggs
- Milk
- May contain traces of allergens
- Milk
- Cashew
- Walnut
- Almond
- Macadamia
It's easy to bring Mediterranean flavours to the dinner table when you have our garlic and herb seasoning to flavour juicy beef strips. Perfectly tangy and salty fetta, plus creamy babaganoush add the finishing touches. *This recipe is under 550kcal per serving and under 40g carbohydrates per serving.*
Ingredients
½
red onion
1
sweet potato
1 packet
Carrot & Zucchini Mix
1 sachet
garlic & herb seasoning
1 packet
beef strips
1 packet
silverbeet
1 packet
babaganoush
(Contains: Eggs; May be present: Milk, Cashew, Walnut, Almond, Macadamia.)
1 packet
Fetta Cubes
(Contains: Milk;)
Not included in your delivery
olive oil
1 tsp
honey
1 tsp
balsamic vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut red onion (see ingredients) into wedges. • Cut sweet potato into bite-sized chunks. • Place onion, sweet potato and carrot & zucchini mix on a lined oven tray. Drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, combine garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil in a medium bowl. Add beef strips, tossing to coat. • When veggies have 5 minutes remaining, heat a drizzle of olive oil in a large frying pan over high heat. When oil is hot, cook beef in batches (this helps it stay tender!), tossing, until browned and cooked through, 1-2 minutes. • Remove pan from heat, then add the honey and the balsamic vinegar. Toss beef to coat.
• When the roasted veggies are done, roughly chop silverbeet and add to the tray. Add a pinch of salt, then gently toss to combine.
• Divide roast veggie toss between bowls. • Top with garlicky beef. • Dollop over babaganoush and crumble over fetta cubes to serve. Enjoy!
