Easy Middle Eastern Beef & Mint Sauce
with Veggie Brown Rice & Yoghurt
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.
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
Ingredients
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; )
Not included in your delivery
1
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• 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!