Cumin, Fennel and Brown Sugar Beef Strips

Informations supplémentaires

35 min. | 531 kcal | easy | Family | Printable version

1. Setup Bring a saucepan with 1.5 ^2P | 2 ^3P cups of water to a boil. Chop the pistachios. Cut the carrots into sticks. Chop the dill and the kale. Put the beef strips in a bowl with the spices, salt and pepper. Let marinate.

2. Cook the rice Pour the rice into the pot of boiling water. Cover and cook for 10-12 minutes over low heat. When the rice is cooked, add the dill, 1 tbsp. of butter, salt and pepper.

3. Cook the carrots Warm up a drizzle of oil in a pan over medium-high heat. Cook the carrots for 2-3 minutes. Add salt and pepper. Add 1/2 ^2P | 3/4 ^3P cup of water to the pan and bring to a boil. Cook over medium-high heat for 6-10 minutes or until the carrots have absorbed the water. Add the garlic and cook for 1-2 minutes. Set aside and keep warm.

4. Cook the kale Warm up a drizzle of oil in another pan over medium-high heat. Cook the kale for 2-3 minutes. Add salt and pepper. Remove from the pan and keep warm.

5. Cook the beef Add a drizzle of oil to the pan that cooked the kale. Cook the beef strips 2-3 minutes on each side or until the desired doneness.

6. Plate your dish Serve the beef with the rice, the carrots and the kale. Garnish with the pistachios and serve with the yogurt. Bon appétit!

250gInside Round Steak

6gSpice Mix (cumin seeds,fennel seed,brown sugar)

140gBasmati Rice

2unitCarrot(s)

2unitGarlic Clove(s)

1unitDill

2unitGreek Yogourt 2%

15gPistachios

100gKale

What you need Pans, Pot, Tongs, Bowls.

531 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 71g

24%

fat 11g

17%

cholesterol 64mg

21%

fiber 6g

24%

protein 36g

saturated 4g

20%

sodium 233mg

10%

sugar 8g

trans 0g