Middle Eastern Dukkah Beef

Name: Middle Eastern Dukkah Beef with Carrot Couscous Salad
Total time: 25 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 carrot; 1 clove garlic; 1 tomato; 1 bag baby spinach leaves; 40 g butter; ¾ cup water; 1 sachet beef-style stock powder; 1 packet couscous; 1 packet beef rump; 1 sachet dukkah; drizzle white wine vinegar; 1 packet Greek-style yoghurt

with Carrot Couscous Salad

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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.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•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

carrot

1 clove

garlic

tomato

1 bag

baby spinach leaves

1 sachet

beef-style stock powder

1 packet

couscous

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

1 packet

beef rump

1 sachet

dukkah

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

1 packet

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk;)

¾ cup

water

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2677 kJ

Fat30.2 g

of which saturates14.9 g

Carbohydrate47 g

of which sugars11.1 g

Protein43.2 g

Sodium882 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Medium Non-Stick Pan

Cooking Steps

PDF

• Grate carrot. Finely chop garlic. Roughly chop tomato and baby spinach leaves. • 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 beef-style 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.

• See 'Top Steak Tips!' (below). Place beef rump between two sheets of baking paper. • Pound beef with a meat mallet or rolling pin until slightly flattened (this ensures it's nice and tender). 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 beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. • In the last minute of cook time, add dukkah and remaining butter and toss to coat, 1-2 minutes. Transfer to a plate to rest.

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

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