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Beef Strips and Cheesy Wedges

Beef Strips and Cheesy Wedges

with Mushroom Gravy and Green Beans

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This delicious Beef Strips and Cheesy Wedges has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:WW ApprovedUnder 600 calories

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

450 grams


1 unit(s)

Red Onion

150 grams

Closed Cup Mushrooms

150 grams

Green Beans

240 grams

Beef Steak Strips

1 sachet

Red Wine Stock Paste


30 grams

Mature Cheddar Cheese


Not included in your delivery

200 milliliter(s)

Water for the Sauce

1 tbsp

Plain Flour

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1964 kJ
Energy (kcal)469 kcal
Fat12.0 g
of which saturates6.0 g
Carbohydrate57 g
of which sugars11.0 g
Protein35 g
Salt2.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Frying Pan
Kitchen Paper
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.


Meanwhile, halve, peel and thinly slice the red onion. Thinly slice the mushrooms. Trim the green beans.


Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the beef strips and season with salt and pepper. Fry until browned, 1-2 mins, stirring continuously, then transfer to a plate lined with kitchen paper. TIP: Fry the beef strips in batches if necessary - you want them to fry, not stew. IMPORTANT: Wash your hands and equipment after handling raw meat. The beef is safe to eat when the outside is browned.


Return the (now empty) pan to medium-high heat with a drizzle of oil. When hot, add the onion and mushrooms, then season with salt and pepper. Stir-fry until softened, 5-6 mins. Stir in the flour (see ingredients for amount) and cook for 1 min. Return the beef to the pan, then add the water for the sauce (see ingredients for amount) and red wine stock paste. Stir to combine and bring to a simmer, then cook until the sauce is glossy and slightly reduced, 10-15 mins.


When the wedges have about 5 mins left, grate the cheese and sprinkle over for the remaining cooking time. Meanwhile, bring a medium saucepan of water to the boil with 1/2 tsp salt. When boiling, add the green beans and cook until just tender, 3-5 mins. Drain in a colander, then return to the saucepan. Season with salt and pepper, then toss in olive oil if you'd like.


When everything is ready, serve the beef strips on plates with the cheesy wedges and green beans alongside. Spoon over the mushroom gravy from the pan to finish. Enjoy!