Garlic Beef & Roast Veggie Brown Rice
with Chargrilled Capsicum Yoghurt
- Sulphites
- Milk
This regal brown rice coats everything and soaks up all the roasted aromas from the veggies. Let’s not forget their wise advisor, garlicky beef strips drizzled in a smokey capsicum yoghurt. We pledge our loyalty to this dish! *This recipe is under 650kcal per serving.* *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
carrot
1
beetroot
1
Brown Onion
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
1 sachet
Garlic & Herb Seasoning
1 packet
beef strips
1 bag
baby spinach leaves
1 sachet
Zesty Chilli Salt
1 packet
brown rice
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
olive oil
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Half-fill a medium saucepan with water. Add brown rice and a generous pinch of salt. • Bring to a boil over high heat and cook, uncovered, until tender, 25-30 minutes. • Drain rice and return to the saucepan.
• Meanwhile, cut carrot into bite-sized chunks. Cut beetroot into small chunks. Slice onion into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, season with a pinch of salt and toss to coat. Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• While the veggies are roasting, combine Greek-style yoghurt, chargrilled capsicum relish and the honey in a small bowl. Set aside. • In a medium bowl, combine garlic & herb seasoning, a pinch of salt and a drizzle of olive oil. Add beef strips and toss to coat. Set aside.
• When the rice has 5 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Remove from heat.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• When the roasted veggies are done, transfer them to the saucepan with brown rice. Add baby spinach leaves, zesty chilli salt and a drizzle of olive oil. Season to taste with salt and pepper and stir to combine.
• Divide roast veggie brown rice between bowls. • Top with garlic beef. Drizzle over chargrilled capsicum yoghurt to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Tasty meal with mixed reception; some loved it while others found the components didn't mesh well together.
- Ease of prep: Consider serving the beef in wraps with grated carrots and cucumber for a kid-friendly option.
- Suggestions: Add more beef and increase the seasoning for the meat to enhance flavour.
- Portions: Some reviewers mentioned needing more rice to balance the dish.
