Middle Eastern Dukkah Beef
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Middle Eastern Dukkah Beef

Middle Eastern Dukkah Beef

with Carrot Couscous Salad

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

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

1

carrot

1 clove

garlic

1

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, Peanut, 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

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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

Instructions

1
1

• 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.

2
2

• 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.

3
3

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

4
4

• 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!