15-Min Kofta-Spiced Beef

Nutrition per serve

Ingredients

• 120g burghul
• 1pcs zucchini
• 1pcs capsicum
• 1pcs tomato
• 1bunch parsley
• 300g beef stir-fry
• 10g kofta seasoning
• 50g feta
• 200ml boiling water
• 15ml extra virgin olive oil
• 10ml red wine vinegar
• 5ml dijon or wholegrain mustard
• 15ml olive oil

Method

1. Step 1 — Soak burghul
   Put the burghul in a heatproof bowl, pour in 200ml boiling water, add 1 tsp extra virgin olive oil, season with salt and pepper and stir to combine. Stand, covered with a plate, for 10 mins or until the water is absorbed.
2. Step 2 — Prep ingredients
   Meanwhile, thickly slice the zucchini and capsicum. Coarsely chop the tomato. Finely chop the parsley, including the stems. Combine 3 tsp extra virgin olive oil, 2 tsp red wine vinegar and 1 tsp dijon mustard in a large bowl and season with salt.
3. Step 3 — Season beef
   Combine the kofta seasoning and 2 tsp olive oil in a shallow dish and season with salt and pepper. Separate the beef stir-fry, add to the seasoning mixture and toss to coat.
4. Step 4 — Cook vegetables
   Heat 2 tsp olive oil in a medium frypan over high heat. Cook the zucchini and capsicum, stirring regularly, for 3 mins or until slightly softened. Remove from the pan and season with salt and pepper.
5. Step 5 — Stir-fry beef
   While the vegetables are cooking, heat a separate medium frypan over high heat until very hot (see cooking tip). Stir-fry the beef for 1-2 mins until browned. Remove from the pan. Carefully add 2 tbs water to the pan, scraping to incorporate the flavour from the base of the pan. Stir for 30 secs or until slightly reduced.
6. Step 6 — Toss salad and serve
   Fluff the burghul grains with a fork. Add the burghul, tomato, parsley, zucchini and capsicum to the dressing and toss to combine. Divide the burghul salad and beef among bowls and drizzle with the pan juices. Crumble over the feta to serve.

Allergens

Sulphites, Gluten, Wheat, Milk