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Sticky Spiced Beef

Sticky Spiced Beef

with Pomegranate Molasses, Tabbouleh and Yoghurt

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.

High Protein
Cereals containing gluten

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.

Preparation Time20 minutes
Cooking time20 minutes


serving amount

20 grams

Chicken Stock Paste

120 grams

Bulgur Wheat

(Contains Cereals containing gluten)

240 grams

British Beef Mince

1 unit(s)

Medium Tomato

2 unit(s)

Garlic Clove

30 grams

Tomato Puree

1 sachet(s)

Roasted Spice and Herb Blend

15 grams

Pomegranate Molasses

30 grams

Dried Cranberries

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

Not included in your delivery

220 milliliter(s)

Water for the Bulgur

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2785 kJ
Energy (kcal)666 kcal
Fat26.1 g
of which saturates11.3 g
Carbohydrate74.7 g
of which sugars23.5 g
Protein38 g
Salt2.43 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Garlic Press


Cook the Bulgur

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

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. It's cooked when no longer pink in the middle.

Get Prepped

a) While the beef cooks, chop the tomato into 1cm pieces.

b) Peel and grate the garlic (or use a garlic press).

Simmer the Sauce

a) Mix the garlic, roasted spice and herb blend (add less if you'd prefer things milder) and tomato puree into the beef and cook for 1 min.

b) Stir in the pomegranate molasses, dried cranberries, 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.

Add the Tomatoes

a) Once cooked, fluff up the bulgur wheat with a fork, then stir through the tomatoes.

b) Taste and add salt and pepper if needed.


a) Spoon the tabbouleh into bowls.

b ) Serve the spiced beef on top of the tabbouleh with a dollop of yoghurt.