Double Apricot-Glazed Mumbai Beef Strips
with Sautéed Veggie Couscous & Yoghurt
- Gluten(Wheat)
- Almond
- Milk
Can’t decide between sweet or savoury, don’t worry we couldn’t either so we combined it into one! Tender beef strips are cooked in our Mumbai spice blend and then tossed in a sticky-sweet apricot glaze. You won’t have to worry about picking one flavour over the other again with this recipe under your belt. This recipe is under 550kcal per serving.
Ingredients
1
carrot
1
courgette
1
Leek
1 sachet
Mumbai Spice Blend
2 packet
Beef Strips
1 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains: Gluten(Wheat))
1 packet
flaked almonds
(Contains: Almond)
½ packet
Apricot Sauce
1 packet
Greek-Style Yoghurt
(Contains: Milk)
Not included in your delivery
olive oil
¾ cup
water
Nutrition
You will need
Cooking Steps
• Thinly slice carrot and courgette into half-moons. Thinly slice leek. • In a large bowl, combine Mumbai spice blend and a drizzle of olive oil. Add beef strips, season and toss to coat. Set aside.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook carrot, courgette and leek, stirring, until softened, 5-6 minutes. • Add the water and chicken-style stock powder and a good pinch of salt 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.
• Meanwhile, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl. • 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 (see ingredients) and a splash of water. Toss to coat.
• Divide veggie couscous between bowls. • Top with apricot-glazed Mumbai beef strips. • Dollop with Greek-style yoghurt and sprinkle with flaked almonds to serve. Enjoy!
