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Speedy Middle Eastern Inspired Harissa Beef

Speedy Middle Eastern Inspired Harissa Beef

with Mushrooms and Bulgur Wheat
4.5(10)
Sam Richards
Sam RichardsUpdated on October 12, 2026
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Get 50% off your first box & Free treats for 2 months!
Calories
: 
649 kcal
Protein
: 
38.4g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk

Ready in just 25 minutes, this Speedy Middle Eastern Inspired Harissa Beef is quick but full of flavour. Harissa is widely used in Middle Eastern and North African cuisine, containing dried chillies, star anise, cumin and coriander.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

20 grams

Chicken Stock Paste

120 grams

Bulgur Wheat

(Contains: Cereals containing gluten, Wheat)

3 unit(s)

Garlic Clove

240 grams

British Beef Mince

120 grams

Sliced Mushrooms

50 grams

Harissa Paste

1 carton(s)

Tomato Passata

40 grams

Baby Spinach

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

Not included in your delivery

220 milliliter(s)

Water for the Bulgur

1 tsp

Sugar

100 milliliter(s)

Water for the Sauce

Energy (kJ)2714 kJ
Energy (kcal)649 kcal
Fat27.5 g
of which saturates9.9 g
Carbohydrate64.4 g
of which sugars12.5 g
Dietary Fibre7.6 g
Protein38.4 g
Salt3 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Kettle
•Lid
•Large Saucepan
•Garlic Press
•Large Frying Pan

Cooking Steps

PDF
Cook the Bulgur
1

a) Boil a half-full kettle.

b) Once boiled, pour the water for the bulgur (see pantry for amount) into a large saucepan, stir in half the chicken stock paste and bring to the boil.

c) Stir in the bulgur, bring back up to the boil and simmer for 1 min.

d) Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Prep Time
2

a) Meanwhile, peel and grate the garlic (or use a garlic press).

Fry the Beef
3

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the beef mince and the sliced mushrooms. Cook until browned, 5-6 mins.

c) Use a spoon to break the mince up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Add the Flavour
4

a) Stir the garlic and harissa paste into the beef mince. Fry for 1 min.

b) Stir in the passata, sugar, water for the sauce (see pantry for both amounts) and remaining chicken stock paste. 

c) Bring the sauce to the boil, then simmer until slightly thickened, 3-4 mins.

Finishing Touches
5

a) Add the spinach to the frying pan a handful at a time until wilted and piping hot, 1-2 mins.

b) Taste the sauce and season with salt, pepper and a pinch more sugar if needed.

Serve Up
6

a) Share the bulgur wheat between bowls. 

b) Top with the beef and sauce. 

c) Spoon over the yoghurt to finish.

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