Seared Beef Strips & Lemony Rice
with Hummus & Kalamata Olive Salad- Sesame
- Almond
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Eggs
- Milk
- Cashew
- Walnut
- Almond
- Macadamia
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Pine Nut
- Pecan
- Pistachio
Pile seasoned beef strips and a zingy salad high on fluffy lemon rice for a dish that will transport to the aromas and flavours of the Mediterranean. Dollop generously with some hummus for a rich and earthy accompaniment to this vibrant dish.
Ingredients
2 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 sachet
lemon pepper seasoning
1
cucumber
1 sachet
Nan's special seasoning
1 packet
beef strips
1 packet
kalamata olives
1 packet
kale & spinach
1 packet
Balsamic Vinaigrette Dressing
1 packet
hummus
(Contains: Sesame; May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)
1 packet
flaked almonds
(Contains: Almond; May be present: Soy, Milk, Walnut, Macadamia, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Pine Nut, Pecan, Pistachio.)
Not included in your delivery
olive oil
1.5 cup
boiling water
Utensils
Cooking Steps
• Boil the kettle. Finely chop garlic. In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Cook garlic, until fragrant 1 minute. • Stir in basmati rice, lemon pepper seasoning, the boiling water (11/2 cups for 2 people / 3 cups for 4 people) and a pinch of salt. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
• When rice has 10 minutes remaining, thinly slice cucumber into rounds. • In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add beef strips, toss to combine.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Meanwhile, in a medium bowl, combine Kalamata olives, cucumber, kale & spinach, balsamic vinaigrette dressing and a drizzle of olive oil. Season to taste. • Divide lemony rice and kalamata olive salad between bowls. • Top with spiced beef and hummus. • Sprinkle over flaked almonds to serve. Enjoy!
