Stir-Fried Beef

Nutrition per serve

Ingredients

• 2pcs potato
• 5g country seasoning
• 1pcs zucchini
• 1pcs carrot
• 1pcs capsicum
• 1pcs red onion
• 2clov garlic
• 5g Italian seasoning
• 300g beef stir-fry
• 1bunch parsley
• 40ml burger sauce
• 23ml olive oil

Method

1. Step 1 — Prep potato wedges
   Preheat the oven to 200C, fan-forced. Line 2 oven trays with baking paper. Cut the unpeeled potatoes into wedges. Combine the country seasoning and 2 tsp olive oil in a large bowl, add the potato wedges and toss to coat.
2. Step 2 — Bake potato wedges
   Put the potato wedges on a lined tray, reserving the bowl. Bake for 25 mins or until golden and tender.
3. Step 3 — Prep vegetables
   While the potato is baking, cut the zucchini, carrot and capsicum into bite-sized chunks. Cut the onion into thin wedges. Crush or finely chop the garlic.
4. Step 4 — Bake vegetables
   Put the zucchini, carrot, capsicum, onion and garlic on the remaining lined tray. Drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Bake for 15 mins or until the vegetables are golden and tender.
5. Step 5 — Prep and stir-fry beef
   BEEF OPTION Meanwhile, combine the Italian seasoning and 2 tsp olive oil in the reserved bowl. Separate the beef stir-fry into the seasoned oil and toss to coat. Heat a large frypan over high heat until very hot (fast and hot cooking is key to a great stir-fry). Stir-fry the beef for 1-2 mins until browned. Remove from the pan.
6. Step 6 — Get ready to serve
   Coarsely chop the parsley leaves, discarding the stems. Add the parsley and beef to the tray with the baked vegetables and toss with tongs to combine. Divide the potato wedges, vegetables and beef among plates. Serve with the burger sauce.

Allergens

Sulphites, Egg