Quick Beef & Creamy Dijon Sauce
with Carrot-Potato Mash & Tomato Salad
In this jazzed up version of meat and three veg, the creamy Dijon sauce livens up the tender beef strips, while the carrot imparts a slightly sweet and earthy flavour to the mash. Serve with a simple salad for some crunch and a touch of acidity to balance out the richness.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 packet
Light Cooking Cream
(Contains: Milk;)
250 g
Beef Strips
1
Garlic
1 packet
Dijon Mustard
2
Potato
1
Tomato
1 packet
Mixed Salad Leaves
1
Carrot
Cooking Steps
• Bring a medium saucepan of salted water to the boil. Peel potato and carrot, then cut both into small chunks. • Cook potato and carrot in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to saucepan. • 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 and carrot unpeeled!
Little cooks: Get those muscles working and help mash the potatoes and carrot!
• Meanwhile, cut tomato into wedges. Finely chop garlic. • When the veggies have 5 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook beef strips, in batches (this ensures they stay tender), until browned and cooked through, 1-2 minutes . Transfer to a plate.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Add light cooking cream, Dijon mustard and beef-style stock powder and cook, stirring, until slightly thickened, 2-3 minutes. • Remove from heat, then return cooked beef to pan. Toss to coat. • Meanwhile, combine a drizzle of vinegar and olive oil in a medium bowl. Season, then add tomato and mixed salad leaves. Toss to coat.
• Divide carrot-potato mash and tomato salad between plates. • Top mash with creamy mustard beef, spooning over sauce from the pan to serve. Enjoy!
