Seared tandoori beef

Name: Seared tandoori beef
Cook time: 15 min
Yield: 1

with cucumber raita and Marsala cashews

Ready in around 15 mins

RECIPE FACT:

The vitamin C rich vegetables in this dish help your body absorb as much of the healthy iron in the beef as possible.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO MAKE THE CUCMBER RAITA:

Using half the cucumber, grate and squeeze out as much of the juice as possible by pressing the grated cucumber firmly against the inside of a sieve. Once there is no more liquid, place the cucumber into a bowl and add the yoghurt. Mix to combine and season lightly with salt and pepper.
2. TO COOK THE VEGETABLES AND TURMERIC RICE:

Cut the stalk end off the courgette off and make ribbons by running a peeler the full length along the courgette rotating after each peel. Pell the carrot and make ribbons. Roughly chop the coriander including the stalks. Open the bag of steamed turmeric brown rice, squeezing on the bag gently to break up any large clumps. Spray a non-stick frying pan with oil and place over a medium high heat. Once hot add the courgette and carrot and cook for 2-3 mins. Add the rice, season with salt and cook for a further 1-2 mins until heated. Remove from the heat and place into a salad bowl. Just before serving pour in the mint dressing, add half the coriander and toss to combine.
3. TO SEAR THE TANDOORI BEEF:

Wipe out the frying pan, respray with oil and place over a high heat. Once hot add the tandoori beef strips and cook for 30-60 secs – do not cook any longer as this will make them tough. Season with salt.
TO SERVE:

Spoon the vegetables and turmeric rice into a bowl. Top with tandoori beef strips and dollop with cucumber raita. Sprinkle over Marsala cashews and remaining coriander.