Smokey Beef & Cheesy Cauli-Potato Smash
with Garden Salad & Chipotle Mayo
Looking for a dinner that's lower in carbs but doesn't compromise on taste? Look no further! We've tossed juicy beef strips with smokey All-American spices, then served it with a cheesy cauli-potato smash and garden salad for a meal brimming with flavour and texture. Don't forget the tangy chipotle mayo for a bit of heat!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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.
1 portion
cauliflower
1
potato
1
tomato
1
carrot
1 packet
mild chipotle sauce
(ContainsSoy)1 packet
mayonnaise
(ContainsEgg)1 bag
mixed salad leaves
1 packet
beef strips
1 packet
shredded Cheddar cheese
(ContainsMilk)1 sachet
All-American spice blend
(ContainsSulphitesMay be present Gluten)Not included in your delivery
olive oil
20 g
butter
(ContainsMilk)1 drizzle
balsamic vinegar
• Bring a medium saucepan of salted water to the boil. Roughly chop cauliflower into small florets. Peel potato and cut into large chunks. • Cook cauliflower and potato in the boiling water until easily pierced with a knife, 12-15 minutes. • Drain potato and cauliflower, then return to pan. Add the butter and shredded Cheddar cheese. Season generously with salt. • Lightly crush with a fork, then stir until cheese is melted. Cover to keep warm.
• Meanwhile, roughly chop tomato. Grate carrot. Set aside. • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season with salt and pepper. Just before serving, add carrot, tomato and mixed salad leaves. Toss to coat. • SPICY! Chipotle is a mild sauce, but use less if you're sensitive to heat! In a small bowl, combine mild chipotle sauce and mayonnaise.
TIP: Tossing the salad just before serving keeps the leaves crisp!
• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a medium bowl, combine beef strips, All-American spice blend and a drizzle of olive oil. • When the cauliflower and potato have 5 minutes cook time remaining, return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips, in batches, until browned and cooked through, 1-2 minutes. Season with salt and pepper.
• Divide cheesy cauli-potato smash and garden salad between plates. • Top cauli-potato smash with smokey beef. • Drizzle chipotle mayo over beef to serve. Enjoy!