Sticky Spiced Beef & Crushed Potatoes
with Cherry Tomato & Celery Salad
You really can't go wrong when you take some staple ingredients and add a little bit of pizzazz! Take tender beef and douse it in some sticky glaze, garlic potatoes and lightly crush them and toss together a cherry tomato-celery garden salad!
This recipe is under 650kcal 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.
Ingredients
1 packet
chopped potato
1 packet
garlic paste
1 sachet
vegetable stock powder
1 packet
celery
1 packet
snacking tomatoes
1 packet
beef strips
1 sachet
Aussie spice blend
1 packet
Sweet & Savoury Glaze
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 packet
mixed salad leaves
1 packet
mustard cider dressing
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook chopped potato over high heat, until easily pierced with a knife, 8-10 minutes. Drain potatoes and transfer to a bowl. • Return saucepan to medium-high heat. Add the butter and garlic paste, and cook, stirring until fragrant, 1 minute. Remove from heat, then add vegetable stock powder and stir to combine. Return potatoes to pan and toss to coat. Lightly crush with a fork. Cover to keep warm.
• While the potato is cooking, roughly chop cucumber. Halve snacking tomatoes. • In a medium bowl, combine beef rump, paprika spice blend, and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook the beef, turning, for 5-9 minutes (depending on thickness), or until cooked to your liking. Brush over sweet & savoury glaze and transfer to a plate to rest. • Meanwhile, in a large bowl, combine mixed salad leaves, celery, snacking tomatoes, and mustard cider dressing.
• Slice beef. • Divide paprika beef, garlic crushed potatoes, and garden salad between plates. • Spoon over any remaining sticky glaze. Enjoy!