Carb-Conscious Spicy Chermoula Beef

Nutrition per serve

Ingredients

• 200g beetroot
• 1clove garlic
• 1pcs tomato
• 1pcs long green chilli
• 130g natural yoghurt
• 300g beef stir-fry
• 5g chermoula seasoning
• 50g baby spinach leaves
• 15ml olive oil
• 5ml dijon or wholegrain mustard
• 3ml honey

Method

1. Step 1 — Grill beetroot
   Preheat the grill to high. Cut the unpeeled beetroot into 5mm-thick wedges. Line an oven tray with foil. Put the beetroot on the lined tray, drizzle with 1 tsp olive oil and season with salt and pepper. Grill the beetroot, turning halfway, for 10 mins or until tender.
2. Step 2 — Prep ingredients
   Meanwhile, crush or finely chop the garlic. Cut the tomato into thin wedges, then season with salt and pepper. Thinly slice the chilli, removing the seeds if less heat is desired. Combine the yoghurt, 1 tsp dijon mustard and 2 tsp water in a bowl and season with salt and pepper.
3. Step 3 — Marinate beef
   Separate the beef stir-fry into a bowl. Add the garlic and chermoula seasoning, season with salt and pepper and toss to combine.
4. Step 4 — Cook honeyed chilli
   Heat 1 tsp olive oil in a small frypan over medium-high heat. Cook the chilli, stirring, for 2 mins or until softened. Add ½ tsp honey and cook, stirring, for 30 secs or until well combined. Season with salt, then remove from the heat.
5. Step 5 — Cook beef
   Heat 2 tsp olive oil in a large frypan over high heat until very hot (beef stir-fry is best with hot, fast cooking; get the pan very hot before adding the beef and stick to the short cooking time). Stir-fry the beef for 1-2 mins until browned. Remove from the pan.
6. Step 6 — Get ready to serve
   Put the beetroot, tomato and spinach in a large bowl and gently toss to combine. Divide the beetroot salad and beef among bowls. Drizzle with the yoghurt dressing and scatter with the honeyed chilli to serve.

Allergens

Sulphites, Milk