Honey Garlic Beef Rump Strips Loaded Lebanese Flatbread
with yoghurt, tomato and baby gemCalories
:
562 kcalProtein
:
42.1g proteinTotal
:
10 minutesDifficulty
:
EasyCalorie Smart
Spicy
Family Friendly
Protein Rich
Super Quick
Allergens:
- Sulphites
- Wheat
- Cereals containing gluten
- Milk
- Wheat
- Cereals containing gluten
- May contain traces of allergens
A recipe conveniently customised just to your liking. For Veggie and Pescatarian protein swaps: please check ingredients list for items that may not suit your dietary requirements.
Ingredients
Serving amount
1 unit(s)
Onion
2 unit(s)
Tomato
1 sachet(s)
Red Wine Vinegar
(Contains: Sulphites)
200 grams
Baby Gem
1 sachet(s)
Garlic & Herbs
4 unit(s)
Lebanese Flatbread
(Contains: Wheat, Cereals containing gluten May be present: Wheat, Cereals containing gluten)
75 grams
Yoghurt
(Contains: Milk)
1 sachet(s)
Honey
1 sachet(s)
Sriracha
250 grams
21-day Aged Irish Beef Strips
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)2352 kJ
Energy (kcal)562 kcal
Fat8.2 g
of which saturates2.8 g
Carbohydrate80.4 g
of which sugars16.5 g
Dietary Fiber6.1 g
Protein42.1 g
Salt3.9 g
Potassium515.1 mg
Calcium101.8 mg
Iron0.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Cooking Steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Halve, peel and thinly slice the onion.
- Place a large pan over high heat with a drizzle of oil.
- Fry the onion for 5-6 mins, adding the beef for the final 2-3 mins. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.
2
- Meanwhile, cut the tomatoes into 2cm chunks. Add to a bowl with the red wine vinegar, a pinch of sugar (if you have any) and a drizzle of oil.
- Trim the baby gem, halve lengthways, then thinly slice.
- Once cooked, add the garlic herb spice to the beef.
- Fry for 1 min then stir in the honey and sriracha. Season with salt and pepper.
3
- Pop the Lebanese flatbread onto a baking tray.
- Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
- Put the yoghurt in another medium bowl. Add a drizzle of oil, season with salt and pepper and mix together.
- Add the baby gem to the yoghurt and toss to coat.
4
- Share the Lebanese flatbread between serving plates.
- Top with the dressed baby gem.
- Spoon on the spiced honey garlic beef.
- Scatter over the tomatoes to finish.
