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Turkish-Spiced Beef

Turkish-Spiced Beef

with Pickled Cabbage and Garlic Toum Sauce

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In this tasty Turkish-style rice bowl, juicy seared beef gets tossed in spices and rested atop fresh peas and crunchy pickled red cabbage. Enjoy with a classic creamy garlic toum sauce!

Tags:Quick Prep
Allergens:Sulphites/SulfiteEgg/OeufMustard/Moutarde

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

1 tbsp

Garlic Puree

56 g

Onion, chopped

¾ cup

Basmati Rice

1 tbsp

Turkish Spice Blend

(ContainsSulphites/Sulfite)

113 g

Red Cabbage, shredded

1 unit

Lemon

14 g

Parsley

113 g

Green Peas

1 unit

Vegetable Broth Concentrate

4 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

Not included in your delivery

1 tsp

Sugar*

1 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories930 kcal
Fat49 g
Saturated Fat10 g
Carbohydrate90 g
Sugar12 g
Dietary Fiber9 g
Protein37 g
Cholesterol100 mg
Sodium950 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Zester
Measuring Cups
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Add 1 1/4 cups water, 1/8 tsp salt (dbl both for 4 ppl) and broth concentrate to a medium pot. Cover and bring to a boil over high heat. While broth comes to a boil, roughly chop parsley. Zest, then juice half the lemon. Cut remaining lemon into wedges.

2

Add rice and peas to the boiling broth and reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered. While rice cooks, mix mayo, 1 tsp lemon juice and 1/4 tsp garlic puree (dbl both for 4 ppl) in a small bowl. Set aside.

3

Heat a large non-stick pan over medium-high heat. When hot, add cabbage, 1 tbsp lemon juice, 2 tbsp water and 1 tsp sugar (dbl all for 4 ppl). Season with salt. Cook, stirring occasionally, until bright pink, 1-2 min. Remove the pan from heat. Transfer cabbage, including pickling liquid, to a medium bowl. Place in the fridge to cool. Carefully wipe the pan clean.

4

Heat the same pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then beef, onions, Turkish Spice Blend and remaining garlic puree. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min. Season with salt and pepper. ** Carefully drain and discard excess fat.

5

Add half the parsley to the bowl with pickled cabbage. Toss to combine. Fluff rice with a fork, then stir in 1/4 tsp lemon zest (dbl for 4 ppl). Season with salt and pepper.

6

Divide rice between plates, then top with pickled cabbage and beef. Sprinkle with remaining parsley and dollop with garlic toum sauce. Squeeze over a lemon wedge, if desired.