Middle Eastern Beef & Bulgur Bowl
with Roast Root Veggies & Garlic Sauce
- Gluten
- Wheat
- Celery
- Sesame
- Eggs
- Milk
This weeknight-friendly recipe comes together with minimal prep, yet yields maximum flavour. The 'secret' is a handful of shortcut ingredients, like ready-to-cook beef strips, flavoured with our ras el hanout spice blend. Hardier than couscous, the bulgur wheat provides the perfect amount of chew, and stands up well to the sweet and earthy veg. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1 packet
Baby Spinach Leaves
250 g
Beef Strips
1
Beetroot
1 packet
Bulgur Wheat
(Contains: Gluten, Wheat;)
1
Carrot
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk;)
1 packet
Green Dressing
1 sachet
Middle Eastern seasoning
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut beetroot into 1cm chunks. • Cut carrot into half-moons. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, heat a medium saucepan over medium-high heat. Add bulgur wheat, chicken-style stock powder and the water. Stir to combine, then bring to the boil. Cover with a lid and reduce heat to low. Cook for 10 minutes, then remove pan from heat and keep covered until bulgur is tender and water is absorbed, 10-12 minutes. • When the bulgur is ready, stir through the roasted veggies, baby spinach leaves and green dressing. Season to taste. Toss to combine. TIP: The bulgur will finish cooking in its own steam, so don't peek!
• Meanwhile, in a medium bowl, combine middle eastern seasoning, the honey, a drizzle of olive oil and a pinch of salt and pepper. Add beef strips, tossing to coat. • When veggies have 5 minutes remaining, heat a large frying pan with a drizzle of olive oil over high heat. When oil is hot, cook beef strips, in batches, until browned and cooked through, 1-2 minutes. Remove from heat. TIP: Cooking the beef in batches over high heat helps it stay tender.
• Divide bulgur and roast veggies between bowls. Top with Middle Eastern beef, spooning over any juices from the pan. • Serve with a dollop of garlic sauce. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the Middle Eastern spices and found the dish flavourful, though some felt it needed more seasoning or found the garlic sauce overpowering.
- Ease of prep: Customers appreciated how quick and easy this meal was to prepare, with some prepping veggies ahead for a faster weeknight dinner.
- Suggestions: Several suggested adding extra veggies like sweet potato or asparagus. Some recommended tenderising the beef strips for a better texture.
- Leftovers: The dish reheated well, with some enjoying it cold as a salad the next day.
- Portions: A few felt 450g of beef wasn't enough for four adults, suggesting an increase to 150g per person.
- Bulgur: Many enjoyed trying bulgur wheat, finding it a tasty alternative to rice or couscous, though some preferred the texture of other grains.
