Mango-Glazed Mumbai Beef Strips
with Spinach Couscous & Cucumber Raita- Wheat
- Gluten
- Milk
- Almond
1 packet
Couscous
()
250 g
Beef Strips
1
Cucumber
1 packet
Greek-Style Yoghurt
()
1 packet
Baby Spinach Leaves
1 packet
Flaked Almonds
()
1
Baby Broccoli
1 sachet
Mumbai Spice Blend
1 sachet
Chicken-Style Stock Powder
1
Carrot
1 packet
Apricot Sauce
• Grate carrot (see ingredients). • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 2 minutes. • Add the water and chicken-style stock powder 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. • Add baby leaves and a drizzle of white wine vinegar and stir to combine.
• Finely chop cucumber. Trim baby broccoli. • In a small bowl, combine cucumber and Greek-style yoghurt. Season with salt and pepper and set aside. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a second small bowl. • In a medium, combine Mumbai spiced blend and a drizzle of olive oil. Add beef strips, season and toss to coat.
Little cooks: Take the lead by combining the ingredients for the raita!
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli, until tender, 5-6 minutes. Transfer to a 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, return all beef to the pan, then add mango chutney. Toss to coat.
• Divide spinach couscous and baby broccoli between bowls. • Top with mango-glazed Mumbai beef strips and toasted almonds. • Serve with cucumber raita. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the toasted almonds!
