Sweet, salty, bitter, sour. These are usually the tastes that Chefs tick in a dish, but today we’re showing you why smokiness should be a go-to flavour profile too. On a base of roasted onion, carrot, chickpeas & bell peppers lie butter-basted beef strips covered in Mrs Balls Chutney. The smokiness is drizzled on top with a lip-smacking roasted garlic & paprika mayo.
Beef Strips & Smoky Aioli
Beef Strips & Smoky Aioli
with roasted bell peppers & chickpeas
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beef
- Beef Strips
- Bell Pepper
- Bell Peppers
- Carrot
- Chickpeas
- Kale
- Mrs. Balls Chutney
- Onion
- Onions
- Roasted Garlic Mayo
- Smoked Paprika
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Butter
- Seasoning (salt & pepper)
ROAST Carrot & ONION
Preheat the oven to 200°C. Spread the Carrot & onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
PREP STEP
Place the Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Add the pepper pieces and the Chickpeas. Toss through and season. Set aside.
ADD SOME EXTRA COLOUR
When the roast has been in for 10 minutes, scatter the dressed Kale & Chickpeas over the carrot & onion wedges. Return to the oven for the remaining time until charred but still crunchy.
CHUTNEY Beef
Place a pan over medium-high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the chutney. Remove from the pan, reserving any pan juices, and season.
SMOKY MAYO
In a small bowl, combine the mayo with the smoked paprika. Add a splash of water until drizzling consistency, and seasoning. Set aside.
SIMPLE, YET SO TASTY
Plate up the roasted veg, top with the chutney Beef, and drizzle over the paprika mayo.
ROAST Carrot & ONION
Preheat the oven to 200°C. Spread the Carrot & onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
PREP STEP
Place the Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Add the pepper pieces and the Chickpeas. Toss through and season. Set aside.
ADD SOME EXTRA COLOUR
When the roast has been in for 10 minutes, scatter the dressed Kale & Chickpeas over the carrot & onion wedges. Return to the oven for the remaining time until charred but still crunchy.
CHUTNEY Beef
Place a pan over medium-high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the chutney. Remove from the pan, reserving any pan juices, and season.
SMOKY MAYO
In a small bowl, combine the mayo with the smoked paprika. Add a splash of water until drizzling consistency, and seasoning. Set aside.
SIMPLE, YET SO TASTY
Plate up the roasted veg, top with the chutney Beef, and drizzle over the paprika mayo.
ROAST Carrot & ONION
Preheat the oven to 200°C. Spread the Carrot & onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
PREP STEP
Place the Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Add the pepper pieces and the Chickpeas. Toss through and season. Set aside.
ADD SOME EXTRA COLOUR
When the roast has been in for 10 minutes, scatter the dressed Kale & Chickpeas over the carrot & onion wedges. Return to the oven for the remaining time until charred but still crunchy.
CHUTNEY Beef
Place a pan over medium-high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the chutney. Remove from the pan, reserving any pan juices, and season.
SMOKY MAYO
In a small bowl, combine the mayo with the smoked paprika. Add a splash of water until drizzling consistency, and seasoning. Set aside.
SIMPLE, YET SO TASTY
Plate up the roasted veg, top with the chutney Beef, and drizzle over the paprika mayo.
ROAST Carrot & ONION
Preheat the oven to 200°C. Spread the Carrot & onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
PREP STEP
Place the Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Add the pepper pieces and the Chickpeas. Toss through and season. Set aside.
ADD SOME EXTRA COLOUR
When the roast has been in for 10 minutes, scatter the dressed Kale & Chickpeas over the carrot & onion wedges. Return to the oven for the remaining time until charred but still crunchy.
CHUTNEY Beef
Place a pan over medium-high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the chutney. Remove from the pan, reserving any pan juices, and season.
SMOKY MAYO
In a small bowl, combine the mayo with the smoked paprika. Add a splash of water until drizzling consistency, and seasoning. Set aside.
SIMPLE, YET SO TASTY
Plate up the roasted veg, top with the chutney Beef, and drizzle over the paprika mayo.
Frequently Asked Questions
What is the preparation time for Beef Strips & Smoky Aioli?
The preparation time for Beef Strips & Smoky Aioli with roasted bell peppers & chickpeas is between 25 and 45 minutes.
What is the total time required to make Beef Strips & Smoky Aioli with roasted bell peppers & chickpeas?
The total time required to make Beef Strips & Smoky Aioli with roasted bell peppers & chickpeas is between 40 and 60 minutes.
How many servings does Beef Strips & Smoky Aioli provide?
4 servings
What are the main ingredients in Beef Strips & Smoky Aioli?
Beef, Beef Strips, Bell Pepper, Bell Peppers, Carrot, Chickpeas, Kale, Mrs. Balls Chutney, Onion, Onions, Roasted Garlic Mayo, Smoked Paprika
What is the nutritional information of Beef Strips & Smoky Aioli?
Calories: 894, Carbs: 72 grams, Fat: grams, Protein: 47.9 grams, Sugar: 39.1 grams, Salt: 642 grams
How do I prepare Beef Strips & Smoky Aioli?
CHUTNEY BEEF: Place a pan over medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the chutney. Remove from the pan, reserving any pan juices, and season. ROAST CARROT & ONION: Preheat the oven to 200°C. Spread the carrot & onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). PREP STEP: Place the kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Add the pepper pieces and the chickpeas. Toss through and season. Set aside. SMOKY MAYO: In a small bowl, combine the mayo with the smoked paprika. Add a splash of water until drizzling consistency, and seasoning. Set aside. ADD SOME EXTRA COLOUR: When the roast has been in for 10 minutes, scatter the dressed kale & chickpeas over the carrot & onion wedges. Return to the oven for the remaining time until charred but still crunchy. SIMPLE, YET SO TASTY: Plate up the roasted veg, top with the chutney beef, and drizzle over the paprika mayo.
What should be prepared from my kitchen to make Beef Strips & Smoky Aioli?
Beef, Beef Strips, Bell Pepper, Bell Peppers, Carrot, Chickpeas, Kale, Mrs. Balls Chutney, Onion, Onions, Roasted Garlic Mayo, Smoked Paprika
How many calories does Beef Strips & Smoky Aioli have?
894 calories
How much fat content does Beef Strips & Smoky Aioli have?
grams
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