Tandoori Beef
with Curry Leaf Crushed Potatoes, Cucumber Salad & Garlic Sauce
- Almond
- Sesame
- Eggs
- Milk
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Ingredients
250 g
Beef Strips
1 packet
Flaked Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk)
1 packet
Tandoori Paste
2
Sweet Potato
1
Cucumber
1 packet
Mixed Salad Leaves
Cooking Steps
• Preheat oven to 240°C/220°C. Cut sweet potato into bite-sized chunks. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Roast until just tender, 20-25 minutes.
• When potatoes have 10 minutes remaining, thinly slice cucumber into rounds. • In a large bowl, combine beef strips, tandoori paste and a pinch of salt. Little cooks: Take charge by tossing the beef in the paste!
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Remove beef from heat and add honey, turning to coat. Season to taste and transfer to a plate. TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Just before serving, in a large bowl, combine mixed salad leaves, cucumber and a drizzle of white wine vinegar and olive oil. Season. Little cooks: Take the lead by tossing the salad!
• Divide tandoori beef, sweet potatoes and cucumber salad between plates. Sprinkle flaked almonds over the sweet potatoes. • Serve with garlic sauce. Enjoy!
