eCook Meal
Jalapeño Yoghurt & Beef Strips
with cheesy black beans & butternut
Beans is not only a plant-based protein packed with vitamins & minerals, it’s crammed full of flavour. Especially when you roast it in the oven, covered with cheese & infused with oregano & cumin, and tossed with crispy kale. Served with golden butternut, and a spicy, creamy yoghurt for drizzling over pan-seared beef strips.
Serving guide
Choose your portion size.
CUMIN-SPICED Butternut
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil, ½ the cumin and some seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
CHEESY BEANS & Kale
Place the Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Transfer to a new baking tray. In another bowl, mix the black beans, cheese, ½ the Oregano, the remaining cumin and a splash of oil. Mix to fully coat the beans then toss over the kale. When the Butternut has 10 minutes remaining, place the kale and beans into the oven and roast for the remaining time.
CREAMY & SPICY
In a bowl, combine the Yoghurt, the remaining Oregano, and the jalapeños (to taste). Season and mix in water in 5ml increments until drizzling consistency.
CAJUN 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, coat with the NOMU rub and season. When hot, fry the beef strips until browned, 20-30 seconds (shifting occasionally). Remove from the pan and reserve any pan juices.
A PLATE TO BE PROUD OF
Make a bed of the Kale and beans. Top with the Butternut, the seared beef and the pan juices (to taste). Drizzle over the creamy jalapeños and dig in!
CUMIN-SPICED Butternut
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil, ½ the cumin and some seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
CHEESY BEANS & Kale
Place the Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Transfer to a new baking tray. In another bowl, mix the black beans, cheese, ½ the Oregano, the remaining cumin and a splash of oil. Mix to fully coat the beans then toss over the kale. When the Butternut has 10 minutes remaining, place the kale and beans into the oven and roast for the remaining time.
CREAMY & SPICY
In a bowl, combine the Yoghurt, the remaining Oregano, and the jalapeños (to taste). Season and mix in water in 5ml increments until drizzling consistency.
CAJUN 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, coat with the NOMU rub and season. When hot, fry the beef strips until browned, 20-30 seconds (shifting occasionally). Remove from the pan and reserve any pan juices.
A PLATE TO BE PROUD OF
Make a bed of the Kale and beans. Top with the Butternut, the seared beef and the pan juices (to taste). Drizzle over the creamy jalapeños and dig in!
CUMIN-SPICED Butternut
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil, ½ the cumin and some seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CHEESY BEANS & Kale
Place the Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Transfer to a new baking tray. In another bowl, mix the black beans, cheese, ½ the Oregano, the remaining cumin and a splash of oil. Mix to fully coat the beans then toss over the kale. When the Butternut has 10 minutes remaining, place the kale and beans into the oven and roast for the remaining time.
CREAMY & SPICY
In a bowl, combine the Yoghurt, the remaining Oregano, and the jalapeños (to taste). Season and mix in water in 5ml increments until drizzling consistency.
CAJUN 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, coat with the NOMU rub and season. When hot, fry the beef strips until browned, 20-30 seconds (shifting occasionally). Remove from the pan and reserve any pan juices.
A PLATE TO BE PROUD OF
Make a bed of the Kale and beans. Top with the Butternut, the seared beef and the pan juices (to taste). Drizzle over the creamy jalapeños and dig in!
CUMIN-SPICED Butternut
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil, ½ the cumin and some seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CHEESY BEANS & Kale
Place the Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Transfer to a new baking tray. In another bowl, mix the black beans, cheese, ½ the Oregano, the remaining cumin and a splash of oil. Mix to fully coat the beans then toss over the kale. When the Butternut has 10 minutes remaining, place the kale and beans into the oven and roast for the remaining time.
CREAMY & SPICY
In a bowl, combine the Yoghurt, the remaining Oregano, and the jalapeños (to taste). Season and mix in water in 5ml increments until drizzling consistency.
CAJUN 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, coat with the NOMU rub and season. When hot, fry the beef strips until browned, 20-30 seconds (shifting occasionally). Remove from the pan and reserve any pan juices.
A PLATE TO BE PROUD OF
Make a bed of the Kale and beans. Top with the Butternut, the seared beef and the pan juices (to taste). Drizzle over the creamy jalapeños and dig in!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R142.66
for 4 servings · R35.67 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Low Fat Plain Yoghurt needs 200 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 67% of packR13.33
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Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
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Sliced Pickled Jalapeños needs 40 gSliced Pickled Jalapeños 400 g 400 g at R59.99 · 10% of packR6.00
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Italian-style Hard Cheese needs 60 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 23% of packR16.15
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Black Beans needs 240 gBlack Beans 500 g 500 g at R57.99 · 48% of packR27.84
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Fresh Oregano needs 10 gTomato and Oregano Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Ground Cumin needs 30 mlGround Cumin Refill 50 g R32.99 · whole pack (size can't be divided)R32.99
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Butternut needs 1 kgButternut 2.5 kg 2.5 kg at R54.99 · 40% of packR22.00
Not in the Woolies basket — source these elsewhere:
- Beef Strips
- NOMU Cajun Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Jalapeño Yoghurt & Beef Strips?
The preparation time for Jalapeño Yoghurt & Beef Strips with cheesy black beans & butternut is between 25 and 45 minutes.
What is the total time required to make Jalapeño Yoghurt & Beef Strips with cheesy black beans & butternut?
The total time required to make Jalapeño Yoghurt & Beef Strips with cheesy black beans & butternut is between 40 and 60 minutes.
How many servings does Jalapeño Yoghurt & Beef Strips provide?
4 servings
What are the main ingredients in Jalapeño Yoghurt & Beef Strips?
Beef, Beef Strips, Black Beans, Butternut, Grated Italian-style Hard Cheese, Ground Cumin, Kale, NOMU Cajun Rub, Oregano, Pickled Jalapeño, Yoghurt
What is the nutritional information of Jalapeño Yoghurt & Beef Strips?
Calories: 536, Carbs: 48.8 grams, Fat: grams, Protein: 53.7 grams, Sugar: 8.9 grams, Salt: 700.6 grams
How do I prepare Jalapeño Yoghurt & Beef Strips?
CUMIN-SPICED BUTTERNUT: Preheat the oven to 200°C. Spread the butternut on a roasting tray. Coat in oil, ½ the cumin and some seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). CREAMY & SPICY: In a bowl, combine the yoghurt, the remaining oregano, and the jalapeños (to taste). Season and mix in water in 5ml increments until drizzling consistency. CAJUN 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, coat with the NOMU rub and season. When hot, fry the beef strips until browned, 20-30 seconds (shifting occasionally). Remove from the pan and reserve any pan juices. A PLATE TO BE PROUD OF: Make a bed of the kale and beans. Top with the butternut, the seared beef and the pan juices (to taste). Drizzle over the creamy jalapeños and dig in! CHEESY BEANS & KALE: Place the kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Transfer to a new baking tray. In another bowl, mix the black beans, cheese, ½ the oregano, the remaining cumin and a splash of oil. Mix to fully coat the beans then toss over the kale. When the butternut has 10 minutes remaining, place the kale and beans into the oven and roast for the remaining time.
What should be prepared from my kitchen to make Jalapeño Yoghurt & Beef Strips?
Beef, Beef Strips, Black Beans, Butternut, Grated Italian-style Hard Cheese, Ground Cumin, Kale, NOMU Cajun Rub, Oregano, Pickled Jalapeño, Yoghurt
How many calories does Jalapeño Yoghurt & Beef Strips have?
536 calories
How much fat content does Jalapeño Yoghurt & Beef Strips have?
grams