Easy Middle Eastern Beef & Bulgur Bowl
with Roast Root Veggies & Mint Yoghurt
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 root veg.
This recipe is under 650kcal per serving.
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.
Ingredients
1
beetroot
1
carrot
1 packet
bulgur wheat
(Contains Gluten, Wheat;)
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 bag
mint
1 packet
beef strips
1 sachet
ras el hanout
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
1
olive oil
1.25 cup
water
1 drizzle
white wine vinegar
2 tsp
honey
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut beetroot into small chunks. Cut carrot into bite-sized chunks. • 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.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• Meanwhile, heat a medium saucepan over medium-high heat. Add bulgur wheat, vegetable 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 roast veggies, baby spinach leaves and a drizzle of white wine vinegar. Season to taste. Toss to combine.
TIP: The bulgur will finish cooking in its own steam, so don't peek!
• While the bulgur is cooking, roughly chop mint leaves. In a small bowl, combine Greek-style yoghurt and mint. Season to taste. Set aside. • In a medium bowl, combine beef strips, ras el hanout, the honey, a drizzle of olive oil and a pinch of salt and pepper. • When the roast veggies have 5 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. 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.
• Divide bulgur and roast root veggies between bowls. Top with Middle Eastern beef, spooning over any juices from the pan. • Serve with a dollop of mint yoghurt. Enjoy!