Quick Beef & Classic Gravy
with Roast Veggie & Spinach Toss
- Gluten
- Soy
- Sulphites
- Wheat
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Ingredients
1
Red Onion
Chopped Veggie Mix
250 g
Beef Strips
1
Spring Onion
1 packet
Gravy Granules
(Contains: Gluten, Soy, Sulphites, Wheat; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Baby Spinach Leaves
1 sachet
Aussie Spice Blend
1
Potato
1 sachet
Garlic & Herb Seasoning
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Cut red onion into thick wedges. Place potato, onion and chopped veggie mix on a lined oven tray. Drizzle with olive oil. Sprinkle with the garlic and herb seasoning and salt and pepper. Toss to coat. Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the beef strips in batches 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.
• Boil the kettle.
• In a medium bowl, combine gravy granules and the boiling water (see ingredients), whisking, until smooth, 1 minute.
• To the slightly cooled roasted veggie tray, add baby spinach leaves and a drizzle of white wine vinegar. Gently toss to combine. Season to taste.
• Chop spring onion. Slice pork steak. • Divide pork steak and roast veggie and spinach toss between plates. • Spoon gravy over pork and sprinkle with chives to serve. Enjoy!
