Apricot-Glazed Mumbai Beef Strips
with Veggie Couscous & Cucumber Raita
This beef is sweet, spiced and very nice. When using an apricot sauce to glaze beef strips it’s best to pair it with a fluffy couscous to help absorb all those flavours. Include a cucumber raita to cool off after your tastebuds are blown away.
This recipe is under 550kcal 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
Ingredients
½
carrot
1 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains Gluten(Wheat); )
1 packet
baby leaves
1
cucumber
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
flaked almonds
(Contains Almond; )
1 sachet
Mumbai Spice Blend
1 packet
beef strips
1 packet
Apricot Sauce
Not included in your delivery
olive oil
¾ cup
water
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Grate carrot (see ingredients). • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 2 minutes. • Add the water and chicken-style stock powder and bring to the boil. • Add couscous, then stir to combine. Cover with a lid and remove from heat. Set aside until water has absorbed, 5 minutes. • Add baby leaves and a drizzle of white wine vinegar and stir to combine.
• Meanwhile, finely chop cucumber. In a small bowl, combine cucumber and Greek-style yoghurt. Season with salt and pepper and set aside. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a second small bowl. • In a medium bowl, combine Mumbai spice blend and a drizzle of olive oil. Add beef strips, season and toss to coat.
• Return the frying pan to 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. Remove from heat, then add apricot sauce. Toss to coat.
• Divide veggie couscous between bowls. • Top with apricot-glazed Mumbai beef strips. • Sprinkle with toasted almonds and serve with cucumber raita. Enjoy!