Red Chimichurri Beef with Toasted Corn Bulgur & Broccolini
Ready in 30 minutes
• Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, April 19, 2020.
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, April 19, 2020.
Ingredients
BULGUR
- 1/4 capsicum, thinly sliced
- 1/4 cup frozen corn
- 1 pack spiced bulgur
- 1/3 cup chicken stock
BEEF
- 1 pack beef sirloin steak, fully trimmed of fat and thinly sliced
- 1/2 tsp From My Kitchen chimichurri blend
- 1 Tbsp red chimichurri sauce
BROCCOLINI
- 1/4 pack broccolini
- 1/4 tsp vinegar
- 1/2 tsp water
TO SERVE
- 1 tsp feta cheese, crumbled
- 1 bunch basil, leaves picked
Steps
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Prep & cook bulgur. Heat a dry pot on mediumhigh heat. Cook capsicum and corn with a splash of water for 3-4 minutes, until soft. Add spiced bulgur, stock and a pinch of salt and bring to the boil. Once boiling, cover with a lid and reduce heat to low to cook for 15 minutes. Remove from heat and leave to steam, still covered, for a further 8 minutes.
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Prep & cook beef. Pat beef dry. Slice into 1cm thick strips and season. Heat 1/4 tsp oil in a fry-pan on high heat. Add beef and chimichurri spices and cook for 2-3 minutes for medium-rare, or until cooked to your liking. Remove from heat, stir through chimichurri sauce and season to taste with salt and pepper. Transfer to a plate to rest and cover to keep warm. Wash and reserve pan.
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Prep & cook broccolini. Heat the reserved dry fry-pan on medium-high heat. Cook broccolini, vinegar and water measure with a pinch of salt for 3-4 minutes, until tender.
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Serve bulgur and broccolini topped with chimichurri beef. Sprinkle over feta and basil.
Nutritional Information
Energy |
1853 kj 443 kcal |
---|---|
Protein | 39.9g |
Carbohydrate | 25.8g |
Fat | 18.3g |