Middle Eastern Beef & Bulgur Bowl
with Roast Root Veggies & Garlic Sauce
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
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
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 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.
• 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!
