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Aussie Beef & Easy-Prep Veggie Bowl with Parmesan Crisp & Herby Mayo

This is a real 'all-rounder' meal. You've got your meat and three veg, your rapid rice and a fancy Parmesan crispy and herby mayo combo. So simple and so quick! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

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Under 650kcal Easy Prep Under 30g carbs New
Prep: 40 mins
Cook: 40 mins
Servings: 4

Ingredients

2 servings 4 servings
  • olive oil
  • 1 packet beef strips
  • 1 packet dill & parsley mayonnaise
  • 1 bag sweet potato, carrot & zucchini mix
  • 1 packet parmesan cheese
  • 1 sachet aussie spice blend
  • 1 bag kale & spinach
  • 1 vinegar (balsamic or white wine)
  • olive oil
  • 1 packet beef strips
  • 1 packet dill & parsley mayonnaise
  • 1 bag sweet potato, carrot & zucchini mix
  • 1 packet parmesan cheese
  • 1 sachet aussie spice blend
  • 1 bag kale & spinach
  • 1 vinegar (balsamic or white wine)

Instructions

  1. • Preheat oven to 220°C/200°C fan-forced.
    • Place sweet potato, carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
    • Roast until tender, 25-30 minutes. Allow to cool slightly.
    TIP: If your oven tray is crowded, divide veggies between two trays.
  2. • When veggies have 10 minutes remaining, place Parmesan cheese in even circles (1 per person) on a second lined oven tray.
    • Bake until cheese is golden and crisp at edges, 6-8 minutes (watch it doesn’t burn!).
    TIP: The Parmesan crisps will become crisp as they cool.
  3. • Meanwhile, in a medium bowl, combine Aussie spice blend, a drizzle of olive and a pinch of salt. Add beef strips, turning to coat.
    • While veggies are cooling, in a large frying pan, heat a drizzle of olive oil over high heat.
    • When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate and set aside.
    TIP: Cooking the beef in batches over a high heat helps it stay tender
  4. • To tray with roast veggies, add kale & spinach and a drizzle of the vinegar, tossing to coat. Season to taste.
    • Divide roast veggie-kale toss between bowls. Top with Aussie beef, dill & parsley mayonnaise and parmesan crisp. Enjoy!