Although the Middle Eastern Beef Bowl sounds fancy (and tastes fancy), you’ll be done cooking it in 15 mins and your body will be thanking you for it. Best enjoyed with someone whose company you enjoy!
DOWNLOAD MATY’S MENU – WEEK 8 | DOWNLOAD MATY’S MENU WEEK 8 SHOPPING LIST
2 SERVINGS
INGREDIENTS:
- 200g beef strips
- ½ cup chickpeas, drained & rinsed
- ½ cucumber diced
- 1 tomato diced
- 2 cups rocket
- 8 olives
- 1 tsp. coconut oil
- 1 tsp. cumin
- Yogurt dressing
- 1 cup Greek yoghurt
- 1 Tbsp. dried mint
- 1 garlic clove, crushed
- 1 tsp. olive oil
METHOD:
- Drain and rinse your chickpeas, dice the cucumber and tomato and crush or finely chop the garlic.
- Heat coconut oil in non stick pan over medium heat and cook beef strips with cumin and turmeric for 7 to 10 minutes
- In two separate containers / bowls place cucumber, tomato, rocket, chickpeas and olives – half in each container
- Divide beef to each container / bowl
- DRESSING: Mix together yoghurt, mint, garlic and olive oil for dressing. Divide dressing and pour over salads
If you’re looking for personalised diet advice, our qualified dietician is here to help. Request a consultation via our contact page here.
Comments are closed.