made with Ready-to-Heat Mashed Potatoes
Ingredients: Mashed potatoes (milk, sulphites) (potatoes (potatoes, sodium metabisulphite), milk, butter, potato flakes (potatoes, mono and diglycerides, sodium acid pyrophosphate, sodium bisulfite, citric acid, BHA), canola oil, salt, potassium sorbate) • Shaved beef • Sugar snap peas • Shallot • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Worcestershire sauce (water, sugars (sugar, fancy molasses), worcestershire sauce concentrate (vinegar, blackstrap molasses, glucose, water, caramel, garlic powder, sugar, spices, tamarind, natural flavour), vinegar, salt, spices, natural flavour, potassium sorbate) • Cornstarch • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Chives • Truffle sea salt (sea salt, black summer truffle, flavors).
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Tags
Shaved Beef
285 g
Mashed potatoes
400 g
Cornstarch
9 g
Sugar Snap Peas
113 g
Shallot
1 unit(s)
Chives
7 g
Beef Broth Concentrate
2 unit(s)
Worcestershire Sauce
0.5 tbsp
Dijon Mustard
0.25 tbsp
Truffle Sea Salt
1 g
Milk*
2 tbsp
Butter*
2 tbsp
Oil*
1 tbsp
Pepper*
0.125 tsp
- Before starting, wash and dry all produce.
- Heat a large non-stick pan over medium-high.
- Meanwhile, trim snap peas.
- When the pan is hot, add snap peas and 1 tbsp (2 tbsp) butter. Cook for 3-4 min, stirring occasionally, until tender-crisp. Season with pepper and half the truffle salt.
- Remove from heat and transfer to a plate.
- Meanwhile, peel, then cut shallot into 1/8-inch slices.
- Thinly slice chives.
- To a large microwave-safe bowl, add mashed potatoes, 2 tbsp (1/4 cup) milk and 1 tbsp (2 tbsp) butter. Season with pepper and remaining truffle salt.
- Microwave for 3 min, uncovered, until heated through.
- When heated, stir in chives.
- Reheat the same pan (from step 1) over high.
- Meanwhile, using scissors, snip the side of the beef package and drain.
- Cut beef slices in half.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then shallots and beef. Cook for 1 min, stirring often, until shallots begin to soften.
- Sprinkle cornstarch over top, then stir to coat. Cook for 2-3 min, stirring often, until beef is cooked through.** Season with pepper.
- Add broth concentrate, half the Worcestershire sauce (use all for 4 servings), half the Dijon (use all for 4 servings) and 1/2 cup (1 cup) water. Cook for 1-2 min, flipping beef to coat, until sauce reduces slightly.
- Divide chive mash and snap peas between plates.
- Top chive mash with beef.
1260
kcal
Calories
58
g
Fat
28
g
Saturated Fat
133
g
Carbohydrate
23
g
Sugar
14
g
Dietary Fiber
56
g
Protein
190
mg
Cholesterol
3210
mg
Sodium
1.5
g
Trans Fat
3000
mg
Potassium
500
mg
Calcium
8.5
mg
Iron
