Capsicum seared beef

Name: Capsicum seared beef
Cook time: 20 min
Yield: 4
Cuisine: Mediterranean

with quinoa pilaf and feta yoghurt

Ready in around 20 mins

RECIPE FACT:

Diverse in culinary tradition, Turkish cuisine has influences from the Balkans, Middle East and Mediterranean utilising many herbs and spices.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Remove the mint leaves from their stalks and roughly chop. Peel and grate the carrots then place into a salad bowl with the baby spinach and half of the mint. Peel and finely slice the red onions.
2. TO PREPARE THE QUINOA:
Open the bag of steamed quinoa, gently squeezing on the bag to break up any large clumps. Spray a non-stick pan with oil and place over a medium-high heat. Once hot, add the quinoa and tomato seasoning, season with salt and pepper and cook for 1-2 mins. Remove from the pan into the salad bowl with the vegetables and toss to combine.
3. TO COOK THE CAPSICUM BEEF:
Wipe out the pan, respray with oil and place back over a medium-high heat. Once hot, add the onion and cook for 3-4 mins, stirring occasionally to create a char. Open the pack of capsicum seasoned beef strips and add to the pan. Season with salt and pepper and sear for 60-90 secs – do not cook any longer as this will make them tough.
TO SERVE:
Spoon the quinoa pilaf into bowls and top with charred onions and capsicum beef. Dollop with feta yoghurt and sprinkle over remaining mint.