Easy Middle Eastern Beef & Bulgur Bowl
with Roast Root Veggies & Garlic Sauce
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
bulgur wheat
(Contains Gluten, Wheat;)
1
chicken-style stock powder
1
baby spinach leaves
1
Green Dressing
1
beef strips
1
ras el hanout
1
Garlic Sauce
(Contains Egg, Milk, Sesame;)
Not included in your delivery
1
olive oil
1
water
1
honey
Nutritional Values
Instructions
• 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.
• 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!
• 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.
• 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!