30 Min
very easy
4 People
Rating starstarstarstarstar
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.

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