Easy Mexican-Spiced Beef
with Pre-Prepped Veggies & Creamy Garlic Sauce
Let’s hear it for mid-week Mexican! Our Tex-Mex spice blend is all you need to flavour the juicy beef strips, which works a treat with the veggies and a dollop of creamy garlic sauce. Did we mention this is light on the carbs?
The quantities provided above are averages only.
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.
Ingredients
1 tin
sweetcorn
1 packet
beef strips
1 bag
baby spinach leaves
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
1 sachet
Tex-Mex spice blend
1 bag
sweet potato, carrot & zucchini mix
Not included in your delivery
olive oil
1 tsp
honey
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Drain sweetcorn. • Place sweet potato, carrot & zucchini mix on a lined oven tray. Drizzle with olive oil and the honey. Season with salt and pepper, then toss to coat. • Roast until tender, 25-30 minutes. • When the veggies have 10 minutes remaining, add corn to the tray and roast until golden.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Meanwhile, in a medium bowl, combine Tex-Mex spice blend and a drizzle of olive oil. Season, then add beef strips. Toss to coat. Set aside
• When the veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook beef strips, tossing, in batches (this helps the beef stay tender!) until browned and cooked through, 1-2 minutes. Transfer to a plate.
• To the tray with roasted veggies, add baby spinach leaves and a drizzle of olive oil then gently toss to coat. Season to taste. • Divide roast veggie toss between plates. Top with Tex-Mex beef. • Serve with a dollop of garlic sauce. Enjoy!