Beef steak with roasted vegetables

A special-occasion dinner that works on a Tuesday too. The key is letting the meat rest.

⏱ 40 min · serves 2 · European · Not spicy at all

489kcal
37 gprotein
48 gcarbs
17 gfat
9 gfibre

Per serving, out of 2. Worked out from the grams of each ingredient using a food database – so it's approximate.

Allergens: none of the 14 EU allergens

Ingredients (serves 2)

  • Stewing beef (lean, raw)300 g
  • Sweet potatoes400 g
  • Courgette200 g
  • Bell pepper150 g
  • Olive oil15 g

Also: Garlic, rosemary, salt, pepper

Method

  1. Get ready: wash the sweet potatoes (400 g) and cut into 2 cm cubes, the courgette (200 g) into thick slices and the pepper (150 g) into strips. Chop the garlic.
  2. Turn the oven on to 210 °C (it takes 10 min to heat up). On a tray, toss the vegetables with half the oil (7 g), the garlic and rosemary, and season lightly with salt.
  3. Roast the vegetables at 210 °C for 25 min, until the sweet potatoes are soft and the edges are browned. Stir halfway.
  4. While the vegetables roast, pat the beef dry with kitchen paper and cut it into thin (0.5 cm) strips across the grain – that makes it more tender. Season with salt and pepper.
  5. Heat the remaining oil (8 g) in a frying pan over high heat. Fry the beef strips for 2–3 min, stirring, until no red edges remain.
  6. Mix the beef with the roasted vegetables and serve straight away.

Tips

  • Take the meat out of the fridge 30 min before cooking – it will cook more evenly.
  • Let the cooked steak rest for 5 min – the juices stay inside.
  • Want it hotter? Chilli flakes over the vegetables.
  • Cheaper? Pork loin instead of beef.

How much should you actually eat?

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Find this recipe in

LunchDinnerHigh proteinOvenGluten-free

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We haven't tested this recipe in our own kitchen yet – if you spot something off, let us know. Dumpli is a dumpling, not a doctor: for health questions, talk to your doctor.