Middle Eastern Beef & Bulgur Bowl

Name: Middle Eastern Beef & Bulgur Bowl with Roast Root Veggies & Garlic Sauce
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 sachet Ras El Hanout; 1 sachet Chicken-Style Stock Powder; 1 packet Green Dressing; 250 g Beef Strips; 1 packet Baby Spinach Leaves; 1 packet Bulgur Wheat; 1 packet Garlic Sauce; 1 Carrot; 1 Beetroot

with Roast Root Veggies & Garlic Sauce

4.3

(957)

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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.

Tags:

Dietitian approved

Allergens:

Celery

•Gluten

•Wheat

•Sesame

•Eggs

•Milk

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 Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Ras El Hanout

1 sachet

Chicken-Style Stock Powder

(Contains: Celery;)

1 packet

Green Dressing

250 g

Beef Strips

1 packet

Baby Spinach Leaves

1 packet

Bulgur Wheat

(Contains: Gluten, Wheat;)

1 packet

Garlic Sauce

(Contains: Sesame, Eggs, Milk;)

1

Carrot

1

Beetroot

Nutritional Values

Calories511 kcal

Energy (kJ)2140 kJ

Fat16.5 g

of which saturates3.3 g

Carbohydrate49.3 g

of which sugars13.7 g

Dietary Fibre8.6 g

Protein40.3 g

Sodium984 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

•Baking Paper

Cooking Steps

1

• 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.

2

• 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!

3

• Meanwhile, in a medium bowl, combine ras el hanout, 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.

4

• 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!