Easy Moroccan Beef
with Currant Cauliflower Rice & Garlic Sauce
Calories
:
333 kcalProtein
:
39.1g proteinPreparation Time
:
15 minutesDifficulty
:
EasyAllergens:
- Sesame
- Eggs
- Milk
- May contain traces of allergens
- Gluten
- Milk
- Soy
- Wheat
Vibrant veggies and Moroccan spices combine to create this rich and colourful bowl. From the sweet currants in the rice, to the succulent honey-glazed chicken and gaelic sauce, there’s so much to love in this meal tonight! *This recipe is under 650kcal per serving.*
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
250 g
Beef Strips
1 sachet
Middle Eastern seasoning
1
Tomato
1
Cucumber
1 packet
Garlic Paste
1 packet
Cauliflower & Broccoli Rice Mix
1 packet
Baby Spinach Leaves
1 packet
Mint
1 packet
Currants
(May be present: Gluten, Milk, Soy, Wheat.)
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk;)
Utensils
•Large Frying Pan
Cooking Steps
1
- In a medium bowl, combine Middle Eastern seasoning and beef strips.
- Heat a large frying pan over high heat with a drizzle of olive oil.
- When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes.
- Return all beef to the pan and add garlic paste and cook until fragrant, 1 minute. Remove pan from heat. Add the honey, turning beef to coat. Transfer to a plate and cover to keep warm.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
2
- Meanwhile, roughly chop tomato and cucumber.
3
- Return frying pan to medium-high heat with a drizzle of olive oil.
- Cook garlic paste, until fragrant, 1 minute.
- Add cauliflower rice and cook until softened, 2-4 minutes. Season to taste.
- Divide between bowls. Toss in baby spinach, cucumber, tomato and currants.
4
- Divide Moroccan beef between bowls with currant cauliflower rice.
- Tear over mint leaves and serve with a dollop of garlic sauce. Enjoy!
