Spiced Double Beef & Lemon Pepper Rice
with Garlic Yoghurt & Kalamata Olive Salad
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Pile seasoned beef strips and a zingy salad high on fluffy lemon pepper rice for a dish that will transport to the aromas and flavours of the Mediterranean. Dollop generously with some garlic yoghurt for the perfect final accompaniment to this vibrant dish.
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat)
1 sachet
Lemon Pepper Seasoning
2
Garlic
500 g
Beef Strips
1
Cucumber
1 packet
Kalamata Olives
1
Gourmet Leaf Mix
1
Lemon
1
Greek-Style Yoghurt
(Contains: Milk)
1 sachet
Paprika Spice Blend
(May be present: Wheat, Gluten, Soy)
Not included in your delivery
1 drizzle
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 half the 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. Cut lemon into wedges.
• In a large bowl, combine Paprika spice blend and a drizzle of olive oil. Add beef strips, toss to combine.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook the rest of the garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.
• Wipe out frying pan, and 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, gourmet leaf mix, a squeeze of lemon juice and a drizzle of olive oil. Season to taste. • Divide lemony rice and kalamata olive salad between bowls. • Top with spiced beef and garlic yoghurt to serve. Enjoy!
