You will still dream about this salad tomorrow, Chef, it’s that good! Smoky sweet potato is served on a bed of fresh greens and topped with pan-seared beef strips. The salad is completed with tangy tomato, cooling cucumber, creamy feta & crispy onion bits. The Honey Mustard dressing brings everything together for a bite that will make you smile from ear to ear every time.
Honey-mustard Beef Salad
Honey-mustard Beef Salad
with sweet potatoes & crispy onion bits
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Beef Rump Strips
- Corn
- Crispy Onion Bits
- Cucumber
- Danish-style Feta
- Honey-Mustard Dressing
- Salad Leaves
- Spice Mix
- Sweet Potato Chunks
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Butter
ROAST
Coat the sweet potato in oil, the spice mix, and season. Air fry at 200°C until crispy, 15-20 minutes (shifting halfway). Alternatively, preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
Corn
In a bowl, combine the Corn with a drizzle of oil and season. When the roast has 4-5 minutes remaining, scatter over the corn and roast for the remaining time until lightly golden.
FRY THE Beef
Place a pan over high heat with a drizzle of oil and a knob of butter. Pat the Beef strips dry with paper towel and season. When hot, fry the beef strips until browned, 20-30 seconds (shifting occasionally). Remove from the pan and reserve any pan juices.
TIME TO EAT
Make a bed of the salad leaves, top with the roast, Beef strips with pan juices (to taste), scatter over the tomato, Cucumber, feta, drizzle over the dressing (to taste), and sprinkle over the crispy onion bits. Dig in, Chef!
ROAST
Coat the sweet potato in oil, the spice mix, and season. Air fry at 200°C until crispy, 15-20 minutes (shifting halfway). Alternatively, preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
Corn
In a bowl, combine the Corn with a drizzle of oil and season. When the roast has 4-5 minutes remaining, scatter over the corn and roast for the remaining time until lightly golden.
FRY THE Beef
Place a pan over high heat with a drizzle of oil and a knob of butter. Pat the Beef strips dry with paper towel and season. When hot, fry the beef strips until browned, 20-30 seconds (shifting occasionally). Remove from the pan and reserve any pan juices.
TIME TO EAT
Make a bed of the salad leaves, top with the roast, Beef strips with pan juices (to taste), scatter over the tomato, Cucumber, feta, drizzle over the dressing (to taste), and sprinkle over the crispy onion bits. Dig in, Chef!
ROAST
Coat the sweet potato in oil, the spice mix, and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Alternatively, preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
Corn
In a bowl, combine the Corn with a drizzle of oil and season. When the roast has 6-8 minutes remaining, scatter over the corn and roast for the remaining time until lightly golden.
FRY THE Beef
Place a pan over high heat with a drizzle of oil and a knob of butter. Pat the Beef strips dry with paper towel and season. When hot, fry the beef strips until browned, 20-30 seconds (shifting occasionally). Remove from the pan and reserve any pan juices.
TIME TO EAT
Make a bed of the salad leaves, top with the roast, Beef strips with pan juices (to taste), scatter over the Tomatoes, Cucumber, feta, drizzle over the dressing (to taste), and sprinkle over the crispy onion bits. Dig in, Chef!
ROAST
Coat the sweet potato in oil, the spice mix, and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Alternatively, preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
Corn
In a bowl, combine the Corn with a drizzle of oil and season. When the roast has 6-8 minutes remaining, scatter over the corn and roast for the remaining time until lightly golden.
FRY THE Beef
Place a pan over high heat with a drizzle of oil and a knob of butter. Pat the Beef strips dry with paper towel and season. When hot, fry the beef strips until browned, 20-30 seconds (shifting occasionally). Remove from the pan and reserve any pan juices.
TIME TO EAT
Make a bed of the salad leaves, top with the roast, Beef strips with pan juices (to taste), scatter over the Tomatoes, Cucumber, feta, drizzle over the dressing (to taste), and sprinkle over the crispy onion bits. Dig in, Chef!
Frequently Asked Questions
What is the preparation time for Honey-mustard Beef Salad?
The preparation time for Honey-mustard Beef Salad with sweet potatoes & crispy onion bits is between 20 and 25 minutes.
What is the total time required to make Honey-mustard Beef Salad with sweet potatoes & crispy onion bits?
The total time required to make Honey-mustard Beef Salad with sweet potatoes & crispy onion bits is between 20 and 25 minutes.
How many servings does Honey-mustard Beef Salad provide?
4 servings
What are the main ingredients in Honey-mustard Beef Salad?
Beef Rump Strips, Corn, Crispy Onion Bits, Cucumber, Danish-style Feta, Honey-Mustard Dressing, Salad Leaves, Spice Mix, Sweet Potato Chunks, Tomato, Tomatoes
What is the nutritional information of Honey-mustard Beef Salad?
Calories: 728, Carbs: 45 grams, Fat: grams, Protein: 42.5 grams, Sugar: 19.6 grams, Salt: 693 grams
How do I prepare Honey-mustard Beef Salad?
TIME TO EAT: Make a bed of the salad leaves, top with the roast, beef strips with pan juices (to taste), scatter over the tomato, cucumber, feta, drizzle over the dressing (to taste), and sprinkle over the crispy onion bits. Dig in, Chef! FRY THE BEEF: Place a pan over high heat with a drizzle of oil and a knob of butter. Pat the beef strips dry with paper towel and season. When hot, fry the beef strips until browned, 20-30 seconds (shifting occasionally). Remove from the pan and reserve any pan juices. CORN: In a bowl, combine the corn with a drizzle of oil and season. When the roast has 4-5 minutes remaining, scatter over the corn and roast for the remaining time until lightly golden. ROAST: Coat the sweet potato in oil, the spice mix, and season. Air fry at 200°C until crispy, 15-20 minutes (shifting halfway). Alternatively, preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
What should be prepared from my kitchen to make Honey-mustard Beef Salad?
Beef Rump Strips, Corn, Crispy Onion Bits, Cucumber, Danish-style Feta, Honey-Mustard Dressing, Salad Leaves, Spice Mix, Sweet Potato Chunks, Tomato, Tomatoes
How many calories does Honey-mustard Beef Salad have?
728 calories
How much fat content does Honey-mustard Beef Salad have?
grams
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