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 & Smokey Aioli
Beef Strips & Smokey 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
- Garlic Clove/s
- Garlic Cloves
- Hellmann's Tangy Mayonnaise
- Kale
- Mrs. Balls Chutney
- Onion
- Onions
- 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, the onion, and the whole, unpeeled garlic clove/s 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 and the Chickpeas. Toss through and season. Set aside.
ADD SOME EXTRA COLOUR
When the roast has been in for 10 minutes, scatter the Kale, Chickpeas, and pepper over the carrot and 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.
SMOKEY MAYO
In a small bowl, combine the mayo with the smoked paprika. Squeeze the garlic (to taste) out of its skin, roughly chop and add to the mayo. 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, the onion, and the whole, unpeeled garlic clove/s 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 and the Chickpeas. Toss through and season. Set aside.
ADD SOME EXTRA COLOUR
When the roast has been in for 10 minutes, scatter the Kale, Chickpeas, and pepper over the carrot and 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.
SMOKEY MAYO
In a small bowl, combine the mayo with the smoked paprika. Squeeze the garlic (to taste) out of its skin, roughly chop and add to the mayo. 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, the onion, and the whole, unpeeled garlic cloves on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 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 and the Chickpeas. Toss through and season. Set aside.
ADD SOME EXTRA COLOUR
When the roast has been in for 10 minutes, scatter the Kale, Chickpeas, and pepper over the carrot and 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.
SMOKEY MAYO
In a small bowl, combine the mayo with the smoked paprika. Squeeze the garlic (to taste) out of its skin, roughly chop and add to the mayo. 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, the onion, and the whole, unpeeled garlic cloves on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 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 and the Chickpeas. Toss through and season. Set aside.
ADD SOME EXTRA COLOUR
When the roast has been in for 10 minutes, scatter the Kale, Chickpeas, and pepper over the carrot and 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.
SMOKEY MAYO
In a small bowl, combine the mayo with the smoked paprika. Squeeze the garlic (to taste) out of its skin, roughly chop and add to the mayo. 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 & Smokey Aioli?
The preparation time for Beef Strips & Smokey Aioli with roasted bell peppers & chickpeas is between 25 and 45 minutes.
What is the total time required to make Beef Strips & Smokey Aioli with roasted bell peppers & chickpeas?
The total time required to make Beef Strips & Smokey Aioli with roasted bell peppers & chickpeas is between 40 and 60 minutes.
How many servings does Beef Strips & Smokey Aioli provide?
4 servings
What are the main ingredients in Beef Strips & Smokey Aioli?
Beef, Beef Strips, Bell Pepper, Bell Peppers, Carrot, Chickpeas, Garlic Clove/s, Garlic Cloves, Hellmann's Tangy Mayonnaise, Kale, Mrs. Balls Chutney, Onion, Onions, Smoked Paprika
What is the nutritional information of Beef Strips & Smokey Aioli?
Calories: 913, Carbs: 76 grams, Fat: grams, Protein: 48.5 grams, Sugar: 39.3 grams, Salt: 326 grams
How do I prepare Beef Strips & Smokey 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, the onion, and the whole, unpeeled garlic clove/s 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 and the chickpeas. Toss through and season. Set aside. SMOKEY MAYO: In a small bowl, combine the mayo with the smoked paprika. Squeeze the garlic (to taste) out of its skin, roughly chop and add to the mayo. 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 kale, chickpeas, and pepper over the carrot and 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 & Smokey Aioli?
Beef, Beef Strips, Bell Pepper, Bell Peppers, Carrot, Chickpeas, Garlic Clove/s, Garlic Cloves, Hellmann's Tangy Mayonnaise, Kale, Mrs. Balls Chutney, Onion, Onions, Smoked Paprika
How many calories does Beef Strips & Smokey Aioli have?
913 calories
How much fat content does Beef Strips & Smokey Aioli have?
grams
Woolies Products in this dish
