Basil marinated beef strips with couscous
with courgette and tomato
Labels:
Caloriebewust
Allergenen:
Gluten
•Tarwe
•Amandelnoten
•Pinda's
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Bereidingstijd20 minuten
oventijd15 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
100 gram
Biefstukreepjes
1 stuk(s)
Tomaat
75 gram
Volkoren couscous
(Bevat: Gluten, Tarwe Kan bevatten: Mosterd, Soja, Lupine)
½ stuk(s)
Courgette
½ stuk(s)
Rode ui
7.5 ml
Basilicumcrème
½ zakje(s)
Italiaanse kruiden
¼ zakje(s)
Gedroogde tijm
10 gram
Gezouten amandelen
(Bevat: Amandelnoten, Pinda's Kan bevatten: Noten, Sesamzaad)
¼ stuk(s)
Citroen
2.5 gram
Vers basilicum
(Kan bevatten: Selderij)
Zelf toevoegen
175 ml
Zoutarme runderbouillon
½ el
Olijfolie
1 tl
Extra vierge olijfolie
1 tl
Zwarte balsamicoazijn
naar smaak
Peper en zout
Benodigdheden
•Kleine kom
•Kom
•Koekenpan
•Saladekom
Instructies
1
- Take the steak strips from the fridge and combine in a small bowl with the basil cream. Marinate until later use.
- Prepare the stock in a lidded pot or saucepan.
- Take the pan off the heat and transfer the couscous to the stock. Allow to stand for 10 minutes, covered. Fluff through the couscous with a fork to seperate the grains. Add the Italian herbs right before serving.
- Finely dice the courgette.
2
- Heat a drizzle of olive oil in a frying pan and fry the courgette for 3 - 4 minutes with the dried thyme over medium-high heat.
- Finely chop the onion and basil.
- Dice the tomato.
- In a bowl, combine the balsamic vinegar and extra vierge olive oil. Season with salt and pepper, then add the onion, basil, and tomato.
3
- Heat a drizzle of olive oil in a frying pan over high heat.
- Fry the steak strips for 1 minute.
- Cut the lemon into 6 wedges.
- In a salad bowl, combine the couscous, courgette, the juice of 1 lemon wedge per person, and extra virgin olive oil to taste. Season with salt and pepper.
4
- Serve the couscous salad on deep plates.
- Top with the beef strips and tomato salsa.
- Garnish with the almonds and any remaining lemon wedges.
