Beef & Pumpkin Tumble
Clock Image
Prep: 15 mins
Cook: 50 mins
This recipe will have you feeling like you’ve tumbled through your own pumpkin patch. The high welfare beef stir-fry strips really make this dish sing, especially backed up with tamari and horseradish.
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830 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 pumpkin
  • 2 beetroot
  • 2 garlic cloves
  • A 250g pack of beef stir-fry strips
  • 2 tbsp tamari
  • 2 clementines
  • A thumb of fresh horseradish
  • ½ x 200g pot of half fat crème fraîche
  • 1 red onion
  • A 400g tin of chickpeas
  • A handful of flat leaf parsley
From your kitchen
  • 1½ tbsp olive oil
  • Sea salt and freshly ground pepper
You'll need
  • Foil
  • Baking tray
  • A couple of bowls
  • Deep frying pan or wok
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Halve your pumpkin and scoop out the seeds. Cut into 2 cm thick wedges (no need to peel). Trim the beetroot and cut into 10-12 wedges. Wrap the garlic in a square of foil.

  • 2.

    Tumble the pumpkin and beetroot wedges onto a baking tray. Drizzle over 1 tbsp oil and toss together with some seasoning. Nestle in the package of garlic. Slide into the oven to roast for 30 mins.

  • 3.

    Meanwhile, tip your beef strips into a bowl. Pour over 1 tbsp tamari, ½ tbsp oil and squeeze the juice from a clementine. Stir. Cover and pop in the fridge to marinate.

  • 4.

    Peel and finely grate the horseradish. Mix this with half the crème fraîche, a good crack of pepper and pinch of salt. Peel and thickly slice the onion. Drain and rinse the chickpeas.

  • 5.

    After the veg has roasted for 30 mins, take the garlic from the tray and put the veg back in the oven to continue roasting for 15 mins.

  • 6.

    Squeeze the garlic cloves from their skins. Add half to the horseradish crème fraîche. Juice the remaining clementine into a bowl. Whisk in the remaining garlic and tamari. Roughly chop the parsley leaves.

  • 7.

    Warm a deep frying pan or wok over a high heat. Tip in the beef strips and marinade. Fry for 3 mins till browned. Spoon into a clean bowl, leaving the marinade in the pan. Fry the onion in this for 5 mins.

  • 8.

    Throw in the chickpeas and cook for 2 mins. Add the roasted veg and beef strips and tumble together. Don’t worry if the pumpkin falls apart a bit. Pour over the garlic, clementine and tamari mix. Serve in warm bowls with a good dollop of the horseradish crème fraîche and a scattering of parsley.

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