Tandoori Beef Strips
with Curry Leaf Sweet Potatoes & Garlic Sauce
We are taking things up a notch tonight, by adding our glorious tandoori paste onto beef strips. The fun doesn't end here; add a delectable curry leaf butter to the sweet potatoes and here you'll have your classic beef and veggies, but just that much better!
This recipe is under 650kcal per serving and under 40g carbohydrates 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 leaves
curry leaves
1 packet
beef strips
1 packet
tandoori paste
1
cucumber
1 bag
mixed salad leaves
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
2
sweet potato
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
½ tbs
honey
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• 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, pick curry leaves and roughly chop. • In a heatproof bowl, add curry leaves and the butter and microwave in 10 second bursts, until melted. • When the potatoes are done, pour curry leaf 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 in the paste!
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. • Remove pan from heat and add the 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 strips, curry leaf sweet potatoes and cucumber salad between plates. • Serve with garlic sauce. Enjoy!