Turkish-Spiced Beef
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Turkish-Spiced Beef

Turkish-Spiced Beef

with Pickled Cabbage and Garlic Toum Sauce

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
Egg
Mustard

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

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

250 g

Ground Beef

1 tbsp

Garlic Puree

56 g

Onion, chopped

¾ cup

Basmati Rice

1 tbsp

Turkish Spice Blend

(Contains Sulphites)

113 g

Red Cabbage, shredded

1 unit

Lemon

14 g

Parsley

113 g

Green Peas

1 unit

Vegetable Broth Concentrate

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

Not included in your delivery

1 tsp

Sugar*

1 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories930 kcal
Fat49 g
Saturated Fat10 g
Carbohydrate90 g
Sugar12 g
Dietary Fiber9 g
Protein37 g
Cholesterol100 mg
Sodium950 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Zester
Measuring Cups
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Medium Bowl

Instructions

Prep
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.

Cook rice and make toum
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.

Pickle cabbage
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.

Cook beef
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.

Finish cabbage and rice
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.

Finish and serve
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.