Steak Strips, Cheesy Chips 'n Posh Gravy
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Steak Strips, Cheesy Chips 'n Posh Gravy

Steak Strips, Cheesy Chips 'n Posh Gravy

with Roasted Green Beans

Our take on the classic steak and chips, this recipe is a real customer favourite. When stir-frying the steak strips, a top tip from our chefs is to avoid overcrowding the frying pan. Instead, make sure the pan is really nice and hot and cook the steak in batches to prevent the meat from stewing. Served with roasted green beans, chunky potato wedges and a delicious mushroom and onion gravy, you can’t go wrong with the awesome flavours in this dish.

Tags:
Family Friendly
Allergens:
Sulphites
Milk

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 war 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
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

8

Plain Flour

240

Beef Strips

150

Green Beans

150

Closed Cup Mushrooms

28

Red Wine Stock Paste

(Contains Sulphites)

30

Mature Cheddar Cheese

(Contains Milk)

1

Red Onion

450

Potatoes

Not included in your delivery

200

Water for the Sauce

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Nutritional information

Energy (kcal)552 kcal
Energy (kJ)2307 kJ
Fat19 g
of which saturates9 g
Carbohydrate56 g
of which sugars11 g
Protein40 g
Salt2.28 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Grater
Knife
Bowl
Grill Pan
Plate

Instructions

COOK THE WEDGES
1

Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Grate the cheese. Pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Five mins before the end of cooking, sprinkle the cheese evenly over the potatoes, roast for the remaining time.

FINISH THE PREP
2

Meanwhile, halve, peel and thinly slice the red onion. Thinly slice the mushrooms. Put the green beans on another baking tray and drizzle with oil. Season with salt and pepper. Toss to coat and leave to the side.

FRY THE STEAK
3

Heat a drizzle of oil in a frying pan on high heat. Add the steak strips and season with salt and pepper. Stir-fry until nicely browned on the outside, 2-3 mins. Once browned, remove the meat to a bowl. Put your pan back on the heat and turn the heat to medium-high. Add the onion and mushrooms along with a drizzle of oil. Season with salt and pepper, then stir-fry until golden and soft, 5-6 mins.

ROAST THE GREEN BEANS
4

While the mushrooms are frying, pop your green beans in the oven to roast until crispy but tender, 15-20 mins.

MAKE THE SAUCE
5

When the mushrooms are browned, stir in the flour and cook for 1 minute. Add the steak strips back in, along with any juices, then pour in the water (see ingredients for amount) and add the red wine stock pot. Dissolve it with a spoon and bring the mixture to a simmer. Simmer until the sauce is nice and glossy and slightly reduced, 10-15 mins.IMPORTANT: The steak is safe to eat when the outside is cooked.

FINISH AND SERVE
6

Serve whichever way you want... either with the chips alongside the steak, gravy and mushroom and a good portion of green beans, or the steak and gravy served on top of the chips! Enjoy!

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