Steak Strips with Parsley Yogurt Sauce
over almond-studded rice with bell pepper & carrot
Carrots are rich in vitamin A, so your immune system and eyes will receive an extra boost from this dish.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
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.
