Easy Mexican-Spiced Beef
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Easy Mexican-Spiced Beef

Easy Mexican-Spiced Beef

with Pre-Prepped Veggies & Creamy Garlic Sauce

Let’s hear it for mid-week Mexican! Our Tex-Mex spice blend is all you need to flavour the juicy beef strips, which works a treat with the veggies and a dollop of creamy garlic sauce. Did we mention this is light on the carbs?

Tags:
Under 650kcal
Under 40g carbs
Dietitian approved
Easy Prep
Allergens:
Egg
Milk
Sesame

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 tin

sweetcorn

1 packet

beef strips

1 bag

baby spinach leaves

1 packet

Garlic Sauce

(Contains Egg, Milk, Sesame;)

1 sachet

Tex-Mex spice blend

1 bag

sweet potato, carrot & zucchini mix

Not included in your delivery

olive oil

1 tsp

honey

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Nutritional Values

Energy (kJ)2110 kJ
Fat20.6 g
of which saturates4.7 g
Carbohydrate38.8 g
of which sugars21.2 g
Protein38.8 g
Sodium901 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Frying Pan

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. Drain sweetcorn. • Place sweet potato, carrot & zucchini mix on a lined oven tray. Drizzle with olive oil and the honey. Season with salt and pepper, then toss to coat. • Roast until tender, 25-30 minutes. • When the veggies have 10 minutes remaining, add corn to the tray and roast until golden.

TIP: If your oven tray is crowded, divide the veggies between two trays.

2
2

• SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Meanwhile, in a medium bowl, combine Tex-Mex spice blend and a drizzle of olive oil. Season, then add beef strips. Toss to coat. Set aside

3
3

• When the veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook beef strips, tossing, in batches (this helps the beef stay tender!) until browned and cooked through, 1-2 minutes. Transfer to a plate.

4
4

• To the tray with roasted veggies, add baby spinach leaves and a drizzle of olive oil then gently toss to coat. Season to taste. • Divide roast veggie toss between plates. Top with Tex-Mex beef. • Serve with a dollop of garlic sauce. Enjoy!