Turkish-Spiced Beef
with Pickled Cabbage and Garlic Toum Sauce
No need for a pita in this tasty Turkish Salad. Juicy beef strips are tossed in Turkish spices and rest atop fresh peas with crunchy pickled red cabbage. Enjoy with a classic garlic toum sauce!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Beef Strips
6 g
Garlic
56 g
Onion, chopped
¾ cup
Basmati Rice
1 tbsp
Turkish Spice Blend
113 g
Red Cabbage, shredded
1 unit
Lemon
7 g
Parsley
113 g
Green Peas
1 unit
Vegetable Broth Concentrate
4 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
2 tbsp
Red Wine Vinegar
(Contains Sulphites)
Not included in your delivery
1 tsp
Sugar*
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce.Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic. Add 1 1/4 cups water (dbl for 4 ppl) and broth concentrate to a medium pot. Cover and bring to a boil. Meanwhile, roughly chop parsley. Zest, then juice half the lemon (1 lemon for 4 ppl). Cut any remaining lemon into wedges. Peel, then mince or grate garlic.
Add rice to the pot of boiling broth and reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min. Meanwhile, mix mayo, 1 tsp lemon juice and 1/4 tsp garlic (dbl both for 4 ppl) in a small bowl. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add cabbage, vinegar, 2 tbsp water and 1 tsp sugar (dbl both for 4 ppl). Season with salt. Cook, stirring occasionally, until bright pink, 1-2 min. Remove pan from heat. Transfer cabbage, including liquid, to a medium bowl. Set aside in the fridge to cool. Carefully wipe the same pan clean.
Pat beef dry with paper towels, then cut into 2-inch pieces. Stir together beef, onions, Turkish Spice Blend, remaining garlic and 1 tbsp oil (dbl for 4 ppl) in a large bowl. Heat the same pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then beef. Cook, stirring occasionally, until browned, 4-6 min.** Season with salt and pepper.
Add half the parsley to the bowl with pickled cabbage. Toss to combine. Fluff rice with a fork, then stir in lemon zest, peas and remaining lemon juice. Season with salt and pepper.
Divide rice between plates, then top with pickled cabbage and Turkish beef. Drizzle over any remaining sauce from pan. Sprinkle over remaining parsley and dollop garlic 'toum' sauce over top. Squeeze over a lemon wedge, if desired.
