This Middle Eastern and Mexican fusion dish is full of surprises! Bite into tender beef strips to excite your taste buds, gobble up the goodness of the turnip salad to nurture your body, and top it off with pickled onions for a tangy finish!
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
mini flour tortillas(ContainsGluten)
dill & parsley mayonnaise(ContainsEggs)
mixed salad leaves
vinegar (white wine or rice wine)
• Thinly slice red onion (see ingredients). • In a small bowl, combine the vinegar, and a good pinch of salt and sugar. Scrunch sliced onion in your hands, then add it to pickling liquid with just enough water to cover onion. Set aside.
• In a medium bowl, combine Berbere seasoning, the honey, a drizzle of olive oil and the salt. Season with pepper, then add beef strips. Toss to coat and set aside. • Thinly slice tomato and mini white turnip. Finely chop parsley leaves. • In a second medium bowl, combine tomato, turnip, parsley and a drizzle of olive oil. Season and set aside.
• In a large frying pan, heat a drizzle of olive oil over a high heat. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through 1-2 minutes. Transfer to a plate. • Meanwhile, microwave mini flour tortillas on a plate for 10 second bursts, until warmed through.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Drain pickled onion. • Spread tortillas with dill & parsley mayonnaise, then top with turnip salad, mixed salad leaves and shawarma beef. • Garnish with pickled onion to serve.