Middle Eastern Honey-Glazed Beef Strips
with Carrot Couscous & Garlic Yoghurt
- Milk
- Gluten(Wheat)
There’s something very hearty about beef strips and we’re adding a touch of sweet by coating it in honey and dolloping over a punchy yet soothing garlic yoghurt. Resting on a bed of fluffy carrot couscous tonight’s dinner is fast and delicious. Dig in! This recipe is under 650kcal per serving. The recent weather conditions across New Zealand have 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 packet
couscous
(Contains: Gluten(Wheat); )
1
tomato
2 clove
garlic
1 packet
beef strips
1 sachet
ras el hanout
1 bag
baby spinach leaves
1 sachet
vegetable stock powder
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
1
olive oil
20 g
butter
(Contains: Milk; )
¾ cup
boiling water
1 tbs
honey
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Grate the carrot. Thinly slice radish. Finely chop garlic. Discard any liquid from beef strips packaging. • In a medium bowl, combine beef strips, ras el hanout, a drizzle of olive oil and a pinch of salt. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.
• In a medium saucepan, heat the butter with a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes. • Add the boiling water and vegetable stock powder and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. Set aside until water has absorbed, 5 minutes. Fluff up with a fork.
• Meanwhile, return frying pan to 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 pan from heat, then add the honey, turning beef to coat. Transfer to a plate.
• Meanwhile, combine radish, baby spinach leaves, a drizzle of olive oil and white wine vinegar in a second medium bowl. Season to taste. • Divide carrot couscous and radish salad between bowls. • Top with Middle Eastern honey-glazed beef strips and garlic yoghurt to serve. Enjoy!
