Middle Eastern Beef & Lemony Quke Salad

• While the rice is cooking, roughly chop tomato.
• Cut Qukes into wedges, lengthwise. 
• Roughly chop baby spinach leaves.
• Slice lemon into wedges. 

• In a medium bowl, combine beef strips, Middle 
Eastern seasoning and a drizzle of olive oil. 

• When rice has 5 minutes remaining, in a 
large frying pan, heat a drizzle of olive oil
over high heat.
• When oil is hot, cook beef strips, in batches, 
tossing, until browned and cooked through, 
1-2 minutes.
• Remove pan from heat and stir through the 
honey and a splash of water. Season with salt
and pepper to taste. 
TIP: Cooking the meat in batches over high heat 
helps it stay tender. 

• In a second medium bowl, combine a drizzle of 
olive oil and a good squeeze of lemon juice.
• Season to taste, then add tomato, Qukes and 
spinach, tossing to coat.