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Aussie Beef & Roast Veggie-Kale 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 Under 40g carbs Under 30g carbs New
Prep: 40 mins
Cook: 40 mins
Servings: 4

Ingredients

2 servings 4 servings
  • olive oil
  • 2 potatoes
  • 1 carrot
  • 1 zucchini
  • 1 beetroot
  • 1 packet beef strips
  • 1 sachet aussie spice blend
  • 1 packet parmesan cheese
  • 1 bag kale & spinach
  • vinegar (balsamic or white wine)
  • 1 packet dill & parsley mayonnaise
  • olive oil
  • 4 potatoes
  • 2 carrots
  • 2 zucchinis
  • 2 beetroots
  • 2 packets beef strips
  • 2 sachets aussie spice blend
  • 1 packet parmesan cheese
  • 1 bag kale & spinach
  • vinegar (balsamic or white wine)
  • 1 packet dill & parsley mayonnaise

Instructions

  1. • Preheat oven to 220°C/200°C fan-forced.
    • Cut potato, carrot and zucchini into bite-sized
    chunks. Cut beetroot into 1cm chunks.
    • In a medium bowl, combine beef strips,
    Aussie spice blend, a drizzle of olive oil and
    pinch of salt.
  2. • Place veggies 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.
  3. • 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.
  4. • Meanwhile, 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 meat in batches over high heat
    helps it stay tender.
  5. • To tray with roast veggies, add kale & spinach
    and a drizzle of the vinegar, tossing to coat.
    Season to taste.
  6. • Divide roast veggie-kale toss between bowls.
    • Top with Aussie beef, dill & parsley mayonnaise
    and a Parmesan crisp to serve. Enjoy!