Paleo: Beef Strips with Mustard & Shallot
String Bean & Butternut Squash Amandine
Cooking time
15 minutes
Servings
2/4
Calories
480 /serving
This paleo-friendly recipe will cut the mustard, for sure. And you don’t have to follow the diet to enjoy it. Toss succulent beef strips in a pan with lively whole-grain mustard and finely sliced shallot until the ultimate in tangy tenderness is achieved. For the perfect companion piece, morsels of butternut squash and string beans are roasted in zesty herbs and combined with toasted almonds for an amandine that’s to dine for!
We will send you:
- 340g Top sirloin beef strips (high-protein serving)
- 200g String beans
- 200g Diced butternut squash
- 1 Shallot (or onion)
- 15ml Whole-grain mustard
- 25g Sliced almonds
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Almonds, Mustard, Sulphites
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
22 g
Saturated Fat
7 g
Sodium
640 mg
Total Carb
28 g
Sugars
11 g
Protein
45 g
Fibre
7 g
Preparation
Toast the almonds
Preheat the oven to 450°F. Heat a large, dry pan on medium. Add the almonds and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant. Transfer to a small bowl and reserve the pan.
Mise en place
Halve, peel and thinly slice the shallot. Remove the stem ends of the string beans; halve crosswise.
Roast the vegetables
On a lined sheet pan, toss the squash with a drizzle of oil, ½ the spices and S&P. Roast, 6 to 8 min., until partially cooked. Remove from the oven, stir and add the string beans, a drizzle of oil and S&P; toss well. Roast, 6 to 8 min., until the squash is browned and tender and the string beans are crisp-tender. Add the almonds; toss well.
Cook & coat the beef
Meanwhile, pat the beef dry with paper towel. In a large bowl, combine the beef, mustard, remaining spices and S&P. In the reserved pan, heat a drizzle of oil on medium. Add the beef and cook, 2 to 3 min. on one side, until partially cooked. Flip and add the shallot. Cook, stirring occasionally, 2 to 3 min., until fragrant. Add 1 tbsp water (double for 4 portions) and cook, scraping up any browned bits, 1 to 2 min., until the beef* is cooked through and coated.
Plate your dish
Divide the beef and vegetables between your plates. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
