Steak Strips with Parsley Yogurt Sauce

Name: Steak Strips with Parsley Yogurt Sauce over almond-studded rice with bell pepper & carrot
Total time: 20 min
Yield: 2
Cuisine: 0
Ingredients: 150 g Jasmine rice; 200 g Steak strips; 1 piece Garlic; 1 piece Onion; 1 piece Carrot; 1 piece Bell pepper; 10 g Fresh flat leaf parsley; 100 g Organic full-fat yogurt; 3 teaspoon Ground paprika; 1 sachet(s) Middle Eastern spice mix; 20 g Shaved almonds; 2 tablespoon [Plant-based] mayonnaise; 1 tablespoon Olive oil; 1 tablespoon [Plant-based] butter; 1 tablespoon Honey [or plant-based alternative]; to taste Salt and pepper

over almond-studded rice with bell pepper & carrot

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Carrots are rich in vitamin A, so your immune system and eyes will receive an extra boost from this dish.

Tags:

Family

Allergens:

Melk (inclusief lactose)

•Amandelnoten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 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: Selderij)

50 g

Organic full-fat yogurt

(Contains: Melk (inclusief lactose))

1.5 teaspoon

Ground paprika

½ sachet(s)

Middle Eastern spice mix

10 g

Shaved almonds

(Contains: Amandelnoten May be present: Pinda's, Noten, Sesamzaad)

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

Potassium48.3 mg

Calcium10.5 mg

Iron0.1 mg

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

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.

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.

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.

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.