2. Halve cherry tomatoes, rinse and roughly tear lettuce leaves. Slice spring onions.
3. Heat a frypan over high heat. Toss beef with 1 tbsp oil, salt and pepper. Cook in batches for 1-2 minutes until browned. Set aside.
4. Reduce pan heat to medium. Add 30g butter to melt. When butter foams, add 1 sachet of balsamic glaze and 2 tbsp water. Simmer for 1 minute, or until slightly thickened. Return beef to pan, toss to coat and season well with pepper.
5. Toss beef and sauce with roast and fresh vegetables. Divide between plates and serve with extra balsamic glaze to taste.
Toss beetroot on one side of the tray so it doesn’t stain the pumpkin.
Only toss the beef once, this will help it to brown.
diced pumpkin 500g
cherry tomatoes 1 punnet
festival lettuce 1
spring onions 1/3 bunch
beef strips 600g
Caramelised balsamic glaze 2 sachets
From your pantry:
oil (for cooking),butter, salt, pepper