Easy Seared Beef Bowl
with Roast Veggie-Couscous Toss & Almonds
You can always count on Nan's special seasoning to jazz up whatever protein you're having. With hints of paprika, pepper, onion and garlic, it works a treat with tender beef strips. Serve on a bed of fluffy couscous and colourful veg and you have yourself a dinner that's surprisingly simple - and good for you!
This recipe is under 650kcal per serving.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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 bag
chopped veggie mix
1 packet
beef strips
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
chicken-style stock powder
½ bag
kale
1 packet
dill & parsley mayonnaise
(Contains Egg;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 sachet
Nan's special seasoning
Not included in your delivery
olive oil
¾ cup
boiling water
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Tear kale leaves from stem, then roughly chop leaves. • Place chopped veggie mix on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until softened, 10-15 minutes. • Add kale to roasted veggie tray. Toss to combine, then return to oven to roast until tender, a further 10-15 minutes.
• Meanwhile, combine Nan's special seasoning and a drizzle of olive oil in a medium bowl. Add beef strips, tossing to coat. Set aside. • In a large bowl, combine couscous, chicken-style stock powder and the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people). Cover with a plate and leave for 5 minutes. Fluff up with a fork, then cover to keep warm.
• When roast veggies have 5 minutes remaining, heat a drizzle of olive oil in a large frying pan over a high heat. • When oil is hot, cook beef strips, in batches, until browned and cooked through, 1-2 minutes. Transfer to a plate.
TIP: Cooking the beef in batches over a high heat helps it stay tender.
• Gently stir roast veggies through couscous. Season to taste. • Divide roast veggie-couscous toss between bowls. Top with Nan's seared beef and a dollop of dill & parsley mayonnaise. • Sprinkle with flaked almonds to serve.