Pearled barley is loaded with golden button mushrooms, NOMU Italian Rub-spiced beef strips, kale & spring onion. Served with balsamic baby tomatoes and refreshing mint. You’ll be saying ‘yum’ between every mouthful, Chef!
Pearl Barley Pilaf & Beef Strips
Pearl Barley Pilaf & Beef Strips
with balsamic baby tomatoes & fresh mint
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Tomatoes
- Balsamic Vinegar
- Beef
- Beef Strips
- Button Mushrooms
- Fresh Mint
- Kale
- NOMU Italian Rub
- Pearled Barley
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
BARLEY
Place the pearled barley in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes (stirring occasionally). Drain and cover.
BALSAMIC TOMATOES
In a bowl, place the halved tomatoes, and the balsamic vinegar, toss to combine, season, and set aside in the fridge.
Beef
Place a pan over medium-high heat with a drizzle of oil. Pat the Beef dry with paper towel, roughly slice the strips into chunks, coat with the NOMU rub, and season. When hot, fry the beef until browned, 30-60 seconds (shifting occasionally). Remove from the pan and set aside, leaving any remaining pan juices in the pan.
ALL TOGETHER
Return the pan to medium-high heat with a drizzle of oil if necessary. When hot, fry the sliced mushrooms, and the shredded Kale until turning golden, 8-10 minutes (shifting occasionally). In the final 2-3 minutes, mix in the cooked pearled barley, the sliced spring onion, and the Beef. Remove from the heat and season.
TIME TO EAT
Bowl up the loaded barley, and scatter over the balsamic tomatoes. Garnish with the mint leaves and dig in, Chef!
BARLEY
Place the pearled barley in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes (stirring occasionally). Drain and cover.
BALSAMIC TOMATOES
In a bowl, place the halved tomatoes, and the balsamic vinegar, toss to combine, season, and set aside in the fridge.
Beef
Place a pan over medium-high heat with a drizzle of oil. Pat the Beef dry with paper towel, roughly slice the strips into chunks, coat with the NOMU rub, and season. When hot, fry the beef until browned, 30-60 seconds (shifting occasionally). Remove from the pan and set aside, leaving any remaining pan juices in the pan.
ALL TOGETHER
Return the pan to medium-high heat with a drizzle of oil if necessary. When hot, fry the sliced mushrooms, and the shredded Kale until turning golden, 8-10 minutes (shifting occasionally). In the final 2-3 minutes, mix in the cooked pearled barley, the sliced spring onion, and the Beef. Remove from the heat and season.
TIME TO EAT
Bowl up the loaded barley, and scatter over the balsamic tomatoes. Garnish with the mint leaves and dig in, Chef!
BARLEY
Place the pearled barley in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes (stirring occasionally). Drain and cover.
BALSAMIC TOMATOES
In a bowl, place the halved tomatoes, and the balsamic vinegar, toss to combine, season, and set aside in the fridge.
Beef
Place a pan over medium-high heat with a drizzle of oil. Pat the Beef dry with paper towel, roughly slice the strips into chunks, coat with the NOMU rub, and season. When hot, fry the beef until browned, 30-60 seconds (shifting occasionally). You may need to do this step in batches. Remove from the pan and set aside, leaving any remaining pan juices in the pan.
ALL TOGETHER
Return the pan to medium-high heat with a drizzle of oil if necessary. When hot, fry the sliced mushrooms, and the shredded Kale until turning golden, 10-12 minutes (shifting occasionally). In the final 2-3 minutes, mix in the cooked pearled barley, the sliced spring onion, and the Beef. Remove from the heat and season.
TIME TO EAT
Bowl up the loaded barley, and scatter over the balsamic tomatoes. Garnish with the mint leaves and dig in, Chef!
BARLEY
Place the pearled barley in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes (stirring occasionally). Drain and cover.
BALSAMIC TOMATOES
In a bowl, place the halved tomatoes, and the balsamic vinegar, toss to combine, season, and set aside in the fridge.
Beef
Place a pan over medium-high heat with a drizzle of oil. Pat the Beef dry with paper towel, roughly slice the strips into chunks, coat with the NOMU rub, and season. When hot, fry the beef until browned, 30-60 seconds (shifting occasionally). Remove from the pan and set aside, leaving any remaining pan juices in the pan.
ALL TOGETHER
Return the pan to medium-high heat with a drizzle of oil if necessary. When hot, fry the sliced mushrooms, and the shredded Kale until turning golden, 8-10 minutes (shifting occasionally). In the final 2-3 minutes, mix in the cooked pearled barley, the sliced spring onion, and the Beef. Remove from the heat and season.
TIME TO EAT
Bowl up the loaded barley, and scatter over the balsamic tomatoes. Garnish with the mint leaves and dig in, Chef!
Frequently Asked Questions
What is the preparation time for Pearl Barley Pilaf & Beef Strips?
The preparation time for Pearl Barley Pilaf & Beef Strips with balsamic baby tomatoes & fresh mint is between 25 and 45 minutes.
What is the total time required to make Pearl Barley Pilaf & Beef Strips with balsamic baby tomatoes & fresh mint?
The total time required to make Pearl Barley Pilaf & Beef Strips with balsamic baby tomatoes & fresh mint is between 40 and 55 minutes.
How many servings does Pearl Barley Pilaf & Beef Strips provide?
4 servings
What are the main ingredients in Pearl Barley Pilaf & Beef Strips?
Baby Tomatoes, Balsamic Vinegar, Beef, Beef Strips, Button Mushrooms, Fresh Mint, Kale, NOMU Italian Rub, Pearled Barley, Spring Onion, Spring Onions
What is the nutritional information of Pearl Barley Pilaf & Beef Strips?
Calories: 432, Carbs: 43 grams, Fat: grams, Protein: 47.5 grams, Sugar: 7 grams, Salt: 365.2 grams
How do I prepare Pearl Barley Pilaf & Beef Strips?
BEEF: Place a pan over medium-high heat with a drizzle of oil. Pat the beef dry with paper towel, roughly slice the strips into chunks, coat with the NOMU rub, and season. When hot, fry the beef until browned, 30-60 seconds (shifting occasionally). Remove from the pan and set aside, leaving any remaining pan juices in the pan. TIME TO EAT: Bowl up the loaded barley, and scatter over the balsamic tomatoes. Garnish with the mint leaves and dig in, Chef! ALL TOGETHER: Return the pan to medium-high heat with a drizzle of oil if necessary. When hot, fry the sliced mushrooms, and the shredded kale until turning golden, 8-10 minutes (shifting occasionally). In the final 2-3 minutes, mix in the cooked pearled barley, the sliced spring onion, and the beef. Remove from the heat and season. BALSAMIC TOMATOES: In a bowl, place the halved tomatoes, and the balsamic vinegar, toss to combine, season, and set aside in the fridge. BARLEY: Place the pearled barley in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes (stirring occasionally). Drain and cover.
What should be prepared from my kitchen to make Pearl Barley Pilaf & Beef Strips?
Baby Tomatoes, Balsamic Vinegar, Beef, Beef Strips, Button Mushrooms, Fresh Mint, Kale, NOMU Italian Rub, Pearled Barley, Spring Onion, Spring Onions
How many calories does Pearl Barley Pilaf & Beef Strips have?
432 calories
How much fat content does Pearl Barley Pilaf & Beef Strips have?
grams
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