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Middle Eastern Recipes

Sticky Spiced Beef

Sticky Spiced Beef

Sticky Spiced Beef

with Pomegranate Molasses, Tabbouleh and Mint Yoghurt

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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:

Rapid

•High Protein

Allergens:

Gluten

•Milk

The quantities provided above are averages only.

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 war 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.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

20

Chicken Stock Paste

110

Bulgur Wheat

(Contains: Gluten)

240

British Beef Mince

1

Medium Tomato

1

Mint

2

Garlic Clove**

30

Tomato Puree

1

Chermoula Spice Mix

15

Pomegranate Molasses

75

Low Fat Natural Yoghurt

(Contains: Milk)

20

Wild Rocket

Not included in your delivery

220

Water for the Bulgur

1

Sugar for the Sauce

100

Water for the Sauce

Nutritional information

Energy (kcal)576 kcal

Energy (kJ)2410 kJ

Fat22.7 g

of which saturates9.2 g

Carbohydrate59.9 g

of which sugars13.9 g

Protein38 g

Salt2.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Saucepan

•Lid

•Pan

•Garlic Press

•Bowl

Instructions

Cook the Bulgur

1

a) 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.

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.

Fry the Beef

2

a) Heat a medium frying pan on medium-high heat (no oil).

b) Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.

c) 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.

Get Prepped

3

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).

Simmer the Sauce

4

a) Mix the garlic, chermoula 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 pantry for both amounts).

c) Bring to the boil, then simmer until reduced slightly, 3-4 mins. Taste and season with salt and pepper if needed.

Mix the Mint Yoghurt

5

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.

Finish and Serve

6

a) Fluff up the bulgur wheat with a fork, then stir through the tomatoes and remaining mint.

b) Taste and add salt and pepper if needed, then spoon the tabbouleh into bowls.

c) Top with the sticky spiced beef, a dollop of mint yoghurt and a handful of rocket. Drizzle the rocket with a little olive oil to finish.

Enjoy!

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