HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSticky Spiced Beef
Sticky Spiced Beef

Sticky Spiced Beef

with Pomegranate Molasses, Tabbouleh and Mint Yoghurt

Read more

Looking for a quick and tasty midweek dinner option? Try cooking up our Sticky Spiced Beef in just 20 minutes for a delicious and speedy meal.

Tags:RapidUnder 650 calories
Allergens:Cereals containing glutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

20 grams

Chicken Stock Paste

120 grams

Bulgur Wheat

(ContainsCereals containing gluten)

240 grams

Beef Mince

1 unit(s)

Medium Tomato

1 bunch(es)


2 unit(s)

Garlic Clove

1 sachet(s)

Tomato Puree

1 sachet(s)

Shawarma Spice Mix

1 sachet(s)

Pomegranate Molasses

75 grams

Low Fat Natural Yoghurt


20 grams


Not included in your delivery

240 milliliter(s)

Water for the Bulgur

1 tsp


100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2446 kJ
Energy (kcal)585 kcal
Fat22.6 g
of which saturates9.2 g
Carbohydrate62.7 g
of which sugars13.2 g
Protein35.5 g
Salt2.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Measuring Cups
Frying Pan
Garlic Press
Instructionsarrow up iconarrow up icon
download icondownload icon

a) Pour the water for the bulgur wheat (see ingredients for amount) into a large saucepan, stir in half the chicken stock paste and bring to the boil.
b) Stir in the bulgur, bring back up to the boil and simmer for 1 min.
c) Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.


a) Heat a drizzle of oil in a medium frying pan on medium-high heat.
b) When the oil is hot, add the beef mince and cook until browned, 5-6 mins. Use a spoon to break it 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. The mince is cooked when no longer pink in the middle.


a) While the beef cooks, chop the tomato into 1cm pieces.
b) Pick the mint leaves from their stalks and roughly chop (discard the stalks).
c) Peel and grate the garlic (or use a garlic press).


a) Mix the garlic, shawarma spice mix and tomato puree into the beef and cook for 1 min.
b) Stir in the pomegranate molasses, remaining chicken stock paste, sugar and water for the sauce (see ingredients for both amounts).
c) Bring to the boil, then simmer until reduced slightly, 3-4 mins.


a) Meanwhile, put the yoghurt into a small bowl and add half the mint.
b) Season with salt and pepper. Mix together, then set aside.


a) Fluff up the bulgur wheat with a fork, then stir through the tomatoes and remaining mint. Taste and add salt and pepper if needed, then spoon the tabbouleh into bowls.
b) Serve the sticky spiced beef on top of the tabbouleh with a dollop of mint yoghurt and a handful of rocket. Drizzle the rocket with a little olive oil to finish.