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.
Sweet Bell Pepper
Turkish Spice Blend
(Contains Egg, Mustard)
Not included in your delivery
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.