Turkish-Spiced Beef
with Garlic Toum Sauce
In this tasty Turkish-style rice bowl, juicy seared beef gets tossed in spices and served atop fresh peas and tender-crisp peppers. Our classic creamy garlic toum sauce adds the perfect finishing touch!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
1 tbsp
Garlic Puree
56 g
Onion, chopped
¾ cup
Basmati Rice
160 g
Sweet Bell Pepper
56 g
Green Peas
1 unit
Lemon
7 g
Parsley
1 tbsp
Turkish Spice Blend
(Contains Sulphites)
1 tsp
Garlic Salt
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Add 1 1/4 cups water and garlic salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice and peas to the boiling water. 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.
Meanwhile, core, then cut pepper into 1/4-inch slices. Roughly chop parsley. Zest, then juice half the lemon (same for 4 ppl). Cut remaining lemon into wedges. Add mayo, 1 tsp lemon juice and 1/4 tsp garlic puree (dbl both for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.
Heat a large non-stick pan over medium-high heat. When hot, 1/2 tbsp oil (dbl for 4 ppl), then peppers. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 3-4 min. Remove from the heat. Transfer peppers to a plate, then cover to keep warm.
Reheat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef and onions. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add Turkish Spice Blend, remaining garlic puree and 2 tbsp water (dbl for 4 ppl). Cook, stirring often, until fragrant, 30 sec. Remove from heat, then season with salt and pepper, to taste.
Fluff rice with a fork, then stir in half the parsley and 1/4 tsp lemon zest (dbl for 4 ppl).
Divide rice between plates, then top with peppers and beef. Sprinkle with remaining parsley and dollop with garlic toum sauce. Squeeze a lemon wedge over top, if desired.
