Double Middle Eastern Beef & Bulgur Bowl
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Double Middle Eastern Beef & Bulgur Bowl

Double Middle Eastern Beef & Bulgur Bowl

with Roast Root Veggies & Garlic Sauce

This weeknight-friendly recipe comes together with minimal prep, yet yields maximum flavour. The 'secret' is a handful of shortcut ingredients, like ready-to-cook beef strips, flavoured with our ras el hanout spice blend. Hardier than couscous, the bulgur wheat provides the perfect amount of chew, and stands up well to the sweet and earthy veg.

Tags:
Easy Prep
Dietitian approved
Allergens:
Gluten
Wheat
Egg
Milk
Sesame

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

carrot

1 packet

bulgur wheat

(Contains Gluten, Wheat;)

1 sachet

chicken-style stock powder

1 bag

baby spinach leaves

2 packet

beef strips

1 sachet

ras el hanout

1 packet

Garlic Sauce

(Contains Egg, Milk, Sesame;)

1

beetroot

1 packet

Green Dressing

Not included in your delivery

1

olive oil

1.25 cup

water

2 tsp

honey

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Nutritional Values

Energy (kJ)3276 kJ
Fat30.1 g
of which saturates7.8 g
Carbohydrate57.8 g
of which sugars22 g
Protein69.2 g
Sodium1093 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Medium Pan
Lid
Large Non-Stick Pan

Cooking Steps

1
1

• Preheat oven to 220°C/200°C fan-forced. • Cut beetroot into 1cm chunks. • Cut carrot into half-moons. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

2
2

• Meanwhile, heat a medium saucepan over medium-high heat. Add bulgur wheat, chicken-style stock powder and the water. Stir to combine, then bring to the boil. Cover with a lid and reduce heat to low. Cook for 10 minutes, then remove pan from heat and keep covered until bulgur is tender and water is absorbed, 10-12 minutes. • When the bulgur is ready, stir through the roasted veggies, baby spinach leaves and green dressing. Season to taste. Toss to combine.

TIP: The bulgur will finish cooking in its own steam, so don't peek!

3
3

• Meanwhile, in a medium bowl, combine ras el hanout, the honey, a drizzle of olive oil and a pinch of salt and pepper. Add beef strips, tossing to coat. • When the veggies have 5 minutes remaining, heat a frying pan with a drizzle of olive oil over high heat. When oil is hot, cook beef strips, in batches, until browned and cooked through, 1-2 minutes. Remove from heat.

TIP: Cooking the beef in batches over high heat helps it stay tender.

4
4

• Divide bulgur and roast veggies between bowls. Top with Middle Eastern beef, spooning over any juices from the pan. • Serve with a dollop of garlic sauce. Enjoy!