The gorgeous green sauce you are about to make is the perfect addition to any meal that needs a bit of je ne sais quoi, Chef! Pan-fried garlicky peas are blended with yoghurt, which is poured over nutty chickpeas, juicy beef slices, onion & lightly charred baby marrow.
Creamy Green Sauce & Beef Dinner
Creamy Green Sauce & Beef Dinner
with charred baby marrow & crispy chickpeas
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Marrow
- Beef
- Beef Strips
- Chickpeas
- Garlic Clove
- Garlic Cloves
- Greek Yoghurt
- Kale
- NOMU Roast Rub
- Onion
- Onions
- Peas
From your kitchen:
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Blender (optional)
- Cooking Spray
CHICK & Onion
Place a pan over medium-high heat with a light spray of cooking oil. When hot, add the Chickpeas and onion and lightly coat with cooking spray. Fry until crispy and golden, 8-10 minutes (shifting occasionally). If the chickpeas start to pop out, use a lid to rein them in. Add the kale and sauté, 2-3 minutes, shifting as it wilts. Remove from the pan and season. Alternatively, air fry at 200°C until cooked through and crispy, 15-20 minutes (shifting halfway).
MARROWS
Return the pan to medium-high heat. Add the baby marrow and lightly coat with cooking spray. Cook until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and season.
Beef
Return the pan to medium heat. Pat the Beef dry with paper towel. Coat with cooking spray and NOMU rub. Fry for 30-60 seconds each side. Remove from the pan and set aside.
CREAMY GREEN SAUCE
Return the pan to medium heat and fry the Peas and the garlic until fragrant, 1-2 minutes. Remove from the pan and add to the blender along with the yoghurt and 2 [4]|#7DA0D7 tbsp of water. Pulse until a smooth sauce. Remove from the blender, season, and set aside. Alternatively, add the garlicky peas and the yoghurt to a bowl. Mash with a fork or a potato masher until combined. Loosen with 2 [4]|#7DA0D7 tbsp of water, mix to combine and season.
CLASSIC COOKING
Plate up the crispy Kale, top with the baby marrow, the Beef strips and the Chickpeas. Dollop over the creamy green sauce. Dinner is served, Chef!
CHICK & Onion
Place a pan over medium-high heat with a light spray of cooking oil. When hot, add the Chickpeas and onion and lightly coat with cooking spray. Fry until crispy and golden, 8-10 minutes (shifting occasionally). If the chickpeas start to pop out, use a lid to rein them in. Add the kale and sauté, 2-3 minutes, shifting as it wilts. Remove from the pan and season. Alternatively, air fry at 200°C until cooked through and crispy, 15-20 minutes (shifting halfway).
MARROWS
Return the pan to medium-high heat. Add the baby marrow and lightly coat with cooking spray. Cook until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and season.
Beef
Return the pan to medium heat. Pat the Beef dry with paper towel. Coat with cooking spray and NOMU rub. Fry for 30-60 seconds each side. Remove from the pan and set aside.
CREAMY GREEN SAUCE
Return the pan to medium heat and fry the Peas and the garlic until fragrant, 1-2 minutes. Remove from the pan and add to the blender along with the yoghurt and 2 [4]|#7DA0D7 tbsp of water. Pulse until a smooth sauce. Remove from the blender, season, and set aside. Alternatively, add the garlicky peas and the yoghurt to a bowl. Mash with a fork or a potato masher until combined. Loosen with 2 [4]|#7DA0D7 tbsp of water, mix to combine and season.
CLASSIC COOKING
Plate up the crispy Kale, top with the baby marrow, the Beef strips and the Chickpeas. Dollop over the creamy green sauce. Dinner is served, Chef!
CHICK & Onion
Place a pan over medium-high heat with a light spray of cooking oil. When hot, add the Chickpeas and onion and lightly coat with cooking spray. Fry until crispy and golden, 10-12 minutes (shifting occasionally). If the chickpeas start to pop out, use a lid to rein them in. Add the kale and sauté, 2-3 minutes, shifting as it wilts. Remove from the pan and season. Alternatively, air fry at 200°C until cooked through and crispy, 20-25 minutes (shifting halfway).
MARROWS
Return the pan to medium-high heat. Add the baby marrow and lightly coat with cooking spray. Cook until lightly charred, 5-6 minutes (shifting occasionally). Remove from the pan and season.
Beef
Return the pan to medium heat. Pat the Beef dry with paper towel. Coat with cooking spray and NOMU rub. Fry for 30-60 seconds each side. You may need to do this step in batches. Remove from the pan and set aside.
CREAMY GREEN SAUCE
Return the pan to medium heat and fry the Peas and the garlic until fragrant, 1-2 minutes. Remove from the pan and add to the blender along with the yoghurt and 6 [8]|#7DA0D7 tbsp of water. Pulse until a smooth sauce. Remove from the blender, season, and set aside. Alternatively, add the garlicky peas and the yoghurt to a bowl. Mash with a fork or a potato masher until combined. Loosen with 6 [8]|#7DA0D7 tbsp of water, mix to combine and season.
CLASSIC COOKING
Plate up the crispy Kale, top with the baby marrow, the Beef strips and the Chickpeas. Dollop over the creamy green sauce. Dinner is served, Chef!
CHICK & Onion
Place a pan over medium-high heat with a light spray of cooking oil. When hot, add the Chickpeas and onion and lightly coat with cooking spray. Fry until crispy and golden, 10-12 minutes (shifting occasionally). If the chickpeas start to pop out, use a lid to rein them in. Add the kale and sauté, 2-3 minutes, shifting as it wilts. Remove from the pan and season. Alternatively, air fry at 200°C until cooked through and crispy, 20-25 minutes (shifting halfway).
MARROWS
Return the pan to medium-high heat. Add the baby marrow and lightly coat with cooking spray. Cook until lightly charred, 5-6 minutes (shifting occasionally). Remove from the pan and season.
Beef
Return the pan to medium heat. Pat the Beef dry with paper towel. Coat with cooking spray and NOMU rub. Fry for 30-60 seconds each side. You may need to do this step in batches. Remove from the pan and set aside.
CREAMY GREEN SAUCE
Return the pan to medium heat and fry the Peas and the garlic until fragrant, 1-2 minutes. Remove from the pan and add to the blender along with the yoghurt and 6 [8]|#7DA0D7 tbsp of water. Pulse until a smooth sauce. Remove from the blender, season, and set aside. Alternatively, add the garlicky peas and the yoghurt to a bowl. Mash with a fork or a potato masher until combined. Loosen with 6 [8]|#7DA0D7 tbsp of water, mix to combine and season.
CLASSIC COOKING
Plate up the crispy Kale, top with the baby marrow, the Beef strips and the Chickpeas. Dollop over the creamy green sauce. Dinner is served, Chef!
Frequently Asked Questions
What is the preparation time for Creamy Green Sauce & Beef Dinner?
The preparation time for Creamy Green Sauce & Beef Dinner with charred baby marrow & crispy chickpeas is between 20 and 40 minutes.
What is the total time required to make Creamy Green Sauce & Beef Dinner with charred baby marrow & crispy chickpeas?
The total time required to make Creamy Green Sauce & Beef Dinner with charred baby marrow & crispy chickpeas is between 40 and 60 minutes.
How many servings does Creamy Green Sauce & Beef Dinner provide?
4 servings
What are the main ingredients in Creamy Green Sauce & Beef Dinner?
Baby Marrow, Beef, Beef Strips, Chickpeas, Garlic Clove, Garlic Cloves, Greek Yoghurt, Kale, NOMU Roast Rub, Onion, Onions, Peas
What is the nutritional information of Creamy Green Sauce & Beef Dinner?
Calories: 451, Carbs: 37 grams, Fat: grams, Protein: 51.6 grams, Sugar: 10 grams, Salt: 383 grams
How do I prepare Creamy Green Sauce & Beef Dinner?
CHICK & ONION: Place a pan over medium-high heat with a light spray of cooking oil. When hot, add the chickpeas and onion and lightly coat with cooking spray. Fry until crispy and golden, 8-10 minutes (shifting occasionally). If the chickpeas start to pop out, use a lid to rein them in. Add the kale and sauté, 2-3 minutes, shifting as it wilts. Remove from the pan and season. Alternatively, air fry at 200°C until cooked through and crispy, 15-20 minutes (shifting halfway). CLASSIC COOKING: Plate up the crispy kale, top with the baby marrow, the beef strips and the chickpeas. Dollop over the creamy green sauce. Dinner is served, Chef! CREAMY GREEN SAUCE: Return the pan to medium heat and fry the peas and the garlic until fragrant, 1-2 minutes. Remove from the pan and add to the blender along with the yoghurt and 2 [4]|#7DA0D7 tbsp of water. Pulse until a smooth sauce. Remove from the blender, season, and set aside. Alternatively, add the garlicky peas and the yoghurt to a bowl. Mash with a fork or a potato masher until combined. Loosen with 2 [4]|#7DA0D7 tbsp of water, mix to combine and season. BEEF: Return the pan to medium heat. Pat the beef dry with paper towel. Coat with cooking spray and NOMU rub. Fry for 30-60 seconds each side. Remove from the pan and set aside. MARROWS: Return the pan to medium-high heat. Add the baby marrow and lightly coat with cooking spray. Cook until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and season.
What should be prepared from my kitchen to make Creamy Green Sauce & Beef Dinner?
Baby Marrow, Beef, Beef Strips, Chickpeas, Garlic Clove, Garlic Cloves, Greek Yoghurt, Kale, NOMU Roast Rub, Onion, Onions, Peas
How many calories does Creamy Green Sauce & Beef Dinner have?
451 calories
How much fat content does Creamy Green Sauce & Beef Dinner have?
grams
Woolies Products in this dish
