Mint has to take first prize for being the most refreshing herb in town and there’s no disputing that when it’s glazed as a sauce over chermoula seasoning beef. It really will take your breath away.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
½ sachet
Chicken-Style Stock Powder
1 bag
baby spinach leaves
1
white turnip
1
carrot
1 packet
beef strips
½ sachet
chermoula spice blend
1 packet
Mint Sauce
1 packet
brown rice
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1
olive oil
1 drizzle
white wine vinegar
• Half-fill a medium saucepan with water. Add brown rice and a generous pinch of salt. • Bring to the boil over high heat and cook, uncovered, until tender, 25-30 minutes. • Drain rice, then return to the saucepan. Set aside.
• Meanwhile, cut white turnip and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat and roast until tender, 25-30 minutes.
• In a medium bowl, combine beef strips, chermoula spice blend (see ingredients), a drizzle of olive oil and pinch of salt and pepper. • When the veggies have 5 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, until browned and cooked through, 1-2 minutes. Transfer to a plate.
• To the brown rice, add chicken-style stock powder, roasted veggies, baby spinach leaves and a drizzle of white wine vinegar. Toss to combine. • Divide roast veggie brown rice between bowls. Top with Middle Eastern beef (plus any resting juices!). • Dollop with mint sauce and drizzle over Greek-style yoghurt to serve. Enjoy!