Indian Beef Steak Rice Bowl
with Salsa & Flaked Almonds
- Almond
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
2
Garlic
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Baby Spinach Leaves
300 g
Beef Rump
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 sachet
Mild North Indian Spice Blend
(Contains: Milk;)
1 packet
Mint
2
Tomato
g
Beef Strips
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water, salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
Slice each beef rump in half to get 1 steak per person. Combine the beef rump with the spice and yoghurt as above.
Finely chop the tomato. Roughly chop the mint leaves. In a medium bowl, combine the tomato, mint and white wine vinegar. Season to taste.
Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.
When the oil is hot, add the beef rump and cook, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done. Transfer to a plate to rest.
Thinly slice the steak to serve.
