Balanced Greek-Style Beef Bowl
with Cucumber Freekeh & Garlic Yoghurt- Gluten
- Wheat
- Milk
Beef and veggies can get a little tiresome, but we bet with this new twist everyone at the table will be wanting a second helping. With flavours of garlic coming from the tender beef strips, a cooling yoghurt dolloped on top of an array of veggies and freekeh, it can be confirmed that beef and veggies are back in the good books!
Ingredients
1 packet
freekeh
(Contains: Gluten, Wheat; )
½
lemon
2 clove
garlic
1 sachet
Chicken-Style Stock Powder
1
tomato
1
cucumber
1 bag
baby spinach leaves
1 packet
beef strips
1 sachet
Garlic & Herb Seasoning
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
olive oil
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Rinse the freekeh. Finely chop garlic. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast freekeh, stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with water, then add a good pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 30-35 minutes. Drain, rinse and set aside. • Return pan to medium heat with a drizzle of olive oil. Add half the garlic and cook until fragrant, 1 minute. • Return freekeh to the pan along with chicken-style stock powder. Stir to combine.
TIP: The freekeh is cooked when it has softened but still retains some bite.
• While the freekeh is cooking, zest lemon to get a pinch, then slice into wedges. Roughly chop tomato, cucumber and baby spinach leaves. • In a medium bowl, combine beef strips, garlic & herb seasoning and a drizzle of olive oil. Season with salt and set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook remaining garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste. Set aside.
• When the freekeh has 5 minutes remaining, 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 pan from heat, then add the honey, tossing beef to coat.
• Meanwhile, stir the tomato, cucumber, baby spinach, lemon zest, a squeeze of lemon juice and a drizzle of olive oil through the freekeh. Season with salt and pepper.
• Divide cucumber freekeh salad between bowls. • Top with Greek-style beef and garlic yoghurt. Enjoy!
