Mumbai-Honey Beef Strips & Salad
with Butter Sweet Potatoes & Garlic Sauce
We are taking things up a notch tonight, by adding our glorious Mumbai spice onto beef strips. The fun doesn't end here; add a rich butter to the sweet potatoes and here you'll have your classic beef and veggies, but just that much better!
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
250 g
Beef Strips
1 packet
Flaked Almonds
(Contains: Almond, May contain traces of allergens, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut;)
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk;)
1 sachet
Mumbai Spice Blend
2
Sweet Potato
1
Cucumber
1 packet
Mixed Salad Leaves
Utensils
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.
• Meanwhile, in a heatproof bowl, add the butter and
microwave in 10 second bursts, until melted.
• When the potatoes are done, pour the butter over
potatoes, tossing to coat.
• 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 strips in the paste!
Custom Recipe: If you've swapped to beef strips, 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!
