Middle Eastern Spiced Beef Strips
with mujadara style rice
Colourful and fragrant rice dotted with fibre and protein-filled lentils is a wonderful accompaniment for the spicy beef strips and slightly sweet carrot rounds in this hearty Middle Eastern-inspired dish.
Tags:
Spicy
Allergens:
Sesame
•Mustard
The quantities provided above are averages only.
Total Time35 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
250 grams
Beef Strips
150 grams
Rice
1 pack(s)
Lentils
1 unit(s)
Carrot
1 pack(s)
Chopped Tomato with Onion & Garlic
1 sachet(s)
Beef Stock
(May be present Cereals containing gluten)
1 sachet(s)
Ground Turmeric
1 sachet(s)
Harissa Paste
5 grams
Coriander
1 sachet(s)
Harissa Spice Mix
1 sachet(s)
Middle Eastern Style Spice Mix
(Contains Sesame, Mustard)
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)3191 kJ
Energy (kcal)763 kcal
Fat11.3 g
of which saturates2.6 g
Carbohydrate104.5 g
of which sugars32.5 g
Dietary Fiber12.3 g
Protein53.6 g
Cholesterol0 mg
Salt7.41 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Pot with Lid
Cooking Steps
1
- Pour 300ml cold water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Drain and rinse the lentils.
- Once the water is boiling, add the turmeric, lentils and ¼ tsp salt (double for 4p). Lower heat to medium, cover and cook for 10 mins, then remove the pot from the heat.
- Leave aside for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Meanwhile, trim the carrot, then slice into ½ cm thick rounds (no need to peel).
- Roughly chop the coriander (stalks and all).
3
- Place a large pan over high heat with a drizzle of oil.
- Season the beef with salt and pepper.
- Once the pan is hot, fry the beef strips until browned, shifting as they colour, 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.
- Once cooked, remove from the pan and cover to keep warm.
4
- Return the pan to high heat with another drizzle of oil.
- Once hot, fry the carrot until tender, 5-6 mins. Season with salt and pepper.
- Add the harissa paste, harissa spice mix and Middle Eastern spice mix.
- Cook until fragrant, 1 min.
5
- Add the chopped tomatoes, beef stock powder, 75ml water and ½ tsp sugar (double both for 4p).
- Simmer until sauce has thickened slightly, 4-5 mins.
- Season to taste with salt, pepper and sugar.
- Add the beef strips to the sauce and stir to coat, 1 min.
6
- Fluff up the mujadara style rice with a fork and divide between bowls.
- Serve the spiced beef strips and carrot alongside.
- Top with a sprinkling of chopped coriander.
