Double Middle Eastern Dukkah Beef
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Double Middle Eastern Dukkah Beef

Double Middle Eastern Dukkah Beef

with Baby Spinach & Tomato Couscous Salad

Can we have a huzzah for dukkah? We know you’ll be cheering for this delicious number, with a spice that’s fit for this tender beef rump. With the addition of a veggie-filled couscous at play, there’s nothing not to love about this easy weeknight supper.

Tags:
Easy Prep
Allergens:
Milk
•Gluten
•Wheat
•Sesame
•Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

carrot

1 clove

garlic

1 packet

couscous

(Contains Gluten, Wheat; May be present: Soy. )

2 packet

beef rump

1 sachet

dukkah

(Contains Sesame, Almond; May be present: Gluten, Milk, Peanut, Soy, Wheat, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1

tomato

1 bag

rocket leaves

1 sachet

vegetable stock powder

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

40 g

butter

(Contains Milk;)

¾ cup

water

1 drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)3293 kJ
Fat33.3 g
of which saturates15.9 g
Carbohydrate47 g
of which sugars11.1 g
Protein73.1 g
Sodium933 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan
•Lid
•Medium Non-Stick Pan

Cooking Steps

1
1

• Grate carrot. Finely chop garlic. Roughly chop tomato. • In a medium saucepan, melt half the butter with a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes. • Add garlic and cook, stirring, until fragrant, 1 minute. Add the water and vegetable stock powder. Bring to the boil. • Add couscous, stir to combine, then cover with a lid and remove from the heat. Set aside until water has absorbed, 5 minutes. Fluff up with a fork.

2
2

• Place beefrump between two sheets of baking paper. • Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook the beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. • In the last minute of cook time, reduce to medium heat, add dukkah and remaining butter and turn to coat 1-2 minutes. Transfer to a plate to rest.

TIP: Pounding the beef ensures that it's extra tender once cooked. TIP: Cook beef rump in batches for best results!

3
3

• In a large bowl, combine carrot couscous, tomato, rocket leaves and a drizzle of the white wine vinegar. Season to taste

4
4

• Slice dukkah steak. • Divide rocket and tomato couscous salad and beef between plates. • Spoon remaining dukkah from pan over steak. Top with Greek-style yoghurt to serve. Enjoy!