Steak Strips with Parsley Yogurt Sauce
over almond-studded rice with bell pepper & carrot
Carrots are rich in vitamin A, so your immune system and eyes will receive an extra boost from this dish.
Tags:
Family
Allergens:
Milk
•Almonds
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time20 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
75 g
Jasmine rice
100 g
Steak strips
½ piece
Garlic
½ piece
Onion
½ piece
Carrot
½ piece
Bell pepper
5 g
Fresh flat leaf parsley
(May be present Celery)
50 g
Organic full-fat yogurt
(Contains Milk)
1.5 teaspoon
Ground paprika
½ sachet(s)
Middle Eastern spice mix
10 g
Shaved almonds
(Contains Almonds May be present Peanuts, Tree nuts, Sesame)
Not included in your delivery
1 tablespoon
[Plant-based] mayonnaise
½ tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
½ tablespoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3411 kJ
Calories815 kcal
Fat37 g
Saturated Fat9 g
Carbohydrate82 g
Sugar18.4 g
Dietary Fiber8.3 g
Protein35.2 g
Salt1.1 g
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
•Pan
•Bowl
•Wok or sautépan
•Tall-Sided Pan
Cooking Steps
1
- Boil plenty of salted water in a pot or saucepan. Cook the rice for 10 - 12 minutes, then drain and set aside.
- Meanwhile, crush or mince the garlic. Slice the onion into half rings.
- Cut the carrot into thin crescents and chop the bell pepper into strips.
2
- Heat the olive oil in wok or deep frying pan over medium-high heat. Fry the garlic with the vegetables for 8 - 10 minutes.
- Add the paprika and half of the Middle Eastern spices, then fry for another minute. Season with salt and pepper.
- Meanwhile, chop the parsley and transfer two thirds to a bowl. Add the yogurt and the mayonnaise, then mix well to combine. Season to taste with salt and pepper.
3
- Heat a clean frying pan over high heat and toast the almonds until golden-brown. Remove from the pan and set aside.
- Melt a knob of butter in the same pan over medium-high heat. Fry the steak strips with the rest of the Middle Eastern spices for 1 - 2 minutes.
- Stir in the honey and fry for one more minute.
4
- Serve the rice on plates and garnish with the toasted almonds.
- Serve the vegetables and steak strips alongside. Top with the yogurt sauce and garnish with the rest of the parsley.