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
- Garlic Clove
- Garlic Cloves
- Kale
- Mayo
- Mrs. Balls Chutney
- Onion
- Onions
- Smoked Paprika
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
ROAST CARROT & ONION
Preheat the oven to 200°C. Spread the carrot, the onion wedges, and the whole, unpeeled garlic clove 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
Remove the garlic from the oven, and peel. In a small bowl, combine the peeled garlic, the mayo, and 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.
Carrot - 120g
Onion - 1
Garlic Clove - 1
Kale - 40g
Bell Pepper - 1
Chickpeas - 60g
Beef Strips - 150g
Mrs Balls Chutney - 30ml
Mayo - 50ml
Smoked Paprika - 5ml
ROAST CARROT & ONION
Preheat the oven to 200°C. Spread the carrot, the onion wedges, and the whole, unpeeled garlic clove 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
Remove the garlic from the oven, and peel. In a small bowl, combine the peeled garlic, the mayo, and 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.
Carrot - 240g
Onion - 1
Garlic Clove - 1
Kale - 80g
Bell Pepper - 1
Chickpeas - 120g
Beef Strips - 300g
Mrs Balls Chutney - 60ml
Mayo - 100ml
Smoked Paprika - 10ml
ROAST CARROT & ONION
Preheat the oven to 200°C. Spread the carrot, the onion wedges, 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 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
Remove the garlic from the oven, and peel. In a small bowl, combine the peeled garlic, the mayo, and 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.
Carrot - 360g
Onions - 2
Garlic Cloves - 2
Kale - 120g
Bell Peppers - 2
Chickpeas - 180g
Beef Strips - 450g
Mrs Balls Chutney - 90ml
Mayo - 150ml
Smoked Paprika - 15ml
ROAST CARROT & ONION
Preheat the oven to 200°C. Spread the carrot, the onion wedges, 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 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
Remove the garlic from the oven, and peel. In a small bowl, combine the peeled garlic, the mayo, and 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.
Carrot - 480g
Onions - 2
Garlic Cloves - 2
Kale - 160g
Bell Peppers - 2
Chickpeas - 240g
Beef Strips - 600g
Mrs Balls Chutney - 125ml
Mayo - 200ml
Smoked Paprika - 20ml
Woolies Products in this dish
