Beef
Roast sweet potato pieces with fresh mesclun, crisp salad and caramelised lemongrass beef. Served with a sweet chilli and ginger dressing.
1. Set oven to 200ºC. Cut sweet potatoes and zucchini into 3cm pieces. Toss on a lined oven tray with 1 tbsp oil, salt and pepper. Roast for 25 minutes, or until golden.
2. Chop white end of lemongrass (see product spotlight) and add to bowl with crushed garlic cloves, 1/4 cup soy sauce and 2 tbsp oil. Slice beef and add to bowl to marinate.
3. Peel and grate ginger to yield 1 tbsp. Whisk together with 2 tbsp sweet chilli sauce, 2 tbsp vinegar and 3 tbsp olive oil. Set aside.
4. Slice capsicum and cucumbers, halve sprouts.
5. Heat a frypan over high heat. When pan is smoking, add beef to cook for 1-2 minutes, or until browned and cooked through (see note).
6. Arrange roast vegetables, salad, mesclun leaves and beef in a bowl. Spoon over dressing to serve.
Notes:
Toss the beef only once, this will help browning which gives a better flavour!
2. Chop white end of lemongrass (see product spotlight) and add to bowl with crushed garlic cloves, 1/4 cup soy sauce and 2 tbsp oil. Slice beef and add to bowl to marinate.
3. Peel and grate ginger to yield 1 tbsp. Whisk together with 2 tbsp sweet chilli sauce, 2 tbsp vinegar and 3 tbsp olive oil. Set aside.
4. Slice capsicum and cucumbers, halve sprouts.
5. Heat a frypan over high heat. When pan is smoking, add beef to cook for 1-2 minutes, or until browned and cooked through (see note).
6. Arrange roast vegetables, salad, mesclun leaves and beef in a bowl. Spoon over dressing to serve.
Notes:
Toss the beef only once, this will help browning which gives a better flavour!
From your box:
sweet potatoes 1kg
zucchini 1/2
lemongrass 1
garlic 2 cloves
beef scallopini 10-pack
ginger 40g
red capsicum 1/2
baby cucumber 1/2 punnet
snow pea sprouts 1/4 punnet
mesclun leaves 1/2 bag (100g)
From your pantry: oil (for cooking + olive), salt, pepper, sweet chilli sauce, soy sauce, apple cider vinegar
sweet potatoes 1kg
zucchini 1/2
lemongrass 1
garlic 2 cloves
beef scallopini 10-pack
ginger 40g
red capsicum 1/2
baby cucumber 1/2 punnet
snow pea sprouts 1/4 punnet
mesclun leaves 1/2 bag (100g)
From your pantry: oil (for cooking + olive), salt, pepper, sweet chilli sauce, soy sauce, apple cider vinegar
