The classic meat-and-two-veg plate is well-known around British dinner tables. With the UCOOK version, we’ve replaced the potato mash with a lighter but just as satisfying carrot mash. The butter-basted, tender beef strips are topped with sweet caramelised onion, while fresh greens finish the plate. Dinner is done, Chef!
Beef Strips & Caramelised Onion
Beef Strips & Caramelised Onion
with carrot mash & fresh salad leaves
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beef
- Beef Strips
- Carrot
- NOMU BBQ Rub
- Onion
- Onions
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter
- Milk (optional)
- Paper Towel
MAKE THE MASH
Place the carrot pieces in a pot of salted water. Bring to a boil and cook until soft, 25-30 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
CARAMELISED ONION
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
SIZZLE THE BEEF
When the carrot has 5-8 minutes remaining, return the pan to medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, and season.
GET THE GREENS
In a salad bowl, combine the shredded salad leaves, a drizzle of olive oil, and seasoning.
A PERFECT PLATE
Plate up the carrot mash. Side with the beef slices doused in the caramelised onion. Serve the dressed leaves on the side.
Carrot - 240g
Onion - 1
Beef Strips - 150g
NOMU BBQ Rub - 5ml
Salad Leaves - 20g
MAKE THE MASH
Place the carrot pieces in a pot of salted water. Bring to a boil and cook until soft, 25-30 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
CARAMELISED ONION
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
SIZZLE THE BEEF
When the carrot has 5-8 minutes remaining, return the pan to medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, and season.
GET THE GREENS
In a salad bowl, combine the shredded salad leaves, a drizzle of olive oil, and seasoning.
A PERFECT PLATE
Plate up the carrot mash. Side with the beef slices doused in the caramelised onion. Serve the dressed leaves on the side.
Carrot - 480g
Onion - 1
Beef Strips - 300g
NOMU BBQ Rub - 10ml
Salad Leaves - 40g
MAKE THE MASH
Place the carrot pieces in a pot of salted water. Bring to a boil and cook until soft, 30-35 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
CARAMELISED ONION
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
SIZZLE THE BEEF
When the carrot has 5-8 minutes remaining, return the pan to medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, and season.
GET THE GREENS
In a salad bowl, combine the shredded salad leaves, a drizzle of olive oil, and seasoning.
A PERFECT PLATE
Plate up the carrot mash. Side with the beef slices doused in the caramelised onion. Serve the dressed leaves on the side.
Carrot - 720g
Onions - 2
Beef Strips - 450g
NOMU BBQ Rub - 15ml
Salad Leaves - 60g
MAKE THE MASH
Place the carrot pieces in a pot of salted water. Bring to a boil and cook until soft, 30-35 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
CARAMELISED ONION
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
SIZZLE THE BEEF
When the carrot has 5-8 minutes remaining, return the pan to medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, and season.
GET THE GREENS
In a salad bowl, combine the shredded salad leaves, a drizzle of olive oil, and seasoning.
A PERFECT PLATE
Plate up the carrot mash. Side with the beef slices doused in the caramelised onion. Serve the dressed leaves on the side.
Carrot - 960g
Onions - 2
Beef Strips - 600g
NOMU BBQ Rub - 20ml
Salad Leaves - 80g
Woolies Products in this dish
