Pan-Seared Beef Strips with Roasted Autumn Vegetables
Tender beef strips quickly seared and served alongside roasted seasonal butternut squash, potatoes, and red onion, seasoned with rosemary and thyme.
Ingredients
- Beef250 g
- Onion80 g
- Butternut Squash200 g
- Olive Oil20 ml
- Salt2 g
- Pepper1 g
- Potatoes150 g
- Rosemary2 g
- Thyme2 g
Instructions
- 1Step 1
Preheat oven to 200°C (400°F).
- 2Step 2
Peel and chop the butternut squash (200 g) and potatoes (150 g) into 2-3 cm cubes. Cut the onion (80 g) into wedges.
- 3Step 3
Place the chopped vegetables on a baking tray. Drizzle with half of the olive oil (10 ml), sprinkle with chopped rosemary (2 g) and thyme (2 g), salt (1 g), and pepper (0.5 g). Toss to coat evenly.
- 4Step 4
Roast the vegetables in the preheated oven for 25-30 minutes, or until tender and slightly browned, flipping halfway through.
- 5Step 5
While the vegetables are roasting, slice the beef (250 g) into thin strips against the grain. Season with remaining salt (1 g) and pepper (0.5 g).
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