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.
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; May be present Gluten, Peanut, Sesame, Milk, Soy. )
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
Instructions
• 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!