Succulent beef strips, seared to perfection and basted with butter & Italian NOMU rub, steal the spotlight. Each warm roti, toasted to perfection, cradles a symphony of flavours — pesto-infused yoghurt, crisp cucumber matchsticks, vibrant pepper slices, and fresh rocket. Drizzle it with reserved pan juices, wrap it all up, and tuck into your new fave meal, Chef!
Coriander & Chilli Beef Roti’s
Coriander & Chilli Beef Roti’s
with fresh cucumber & piquanté peppers
Hands on Time: 10 - 25 minutes
Overall Time: 20 - 35 minutes
Ingredients:
- Beef
- Cucumber
- Free-Range Beef Strips
- Green Leaves
- NOMU Italian Rub
- Pesto Yoghurt
- Piquanté Peppers
- Rotis
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
PESTO YOGHURT
In a bowl, loosen the pesto yoghurt with a splash of water. Season and set aside.
SEAR THE STRIPS
Place a pan over medium-high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, and season.
TOAST THE ROTI
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
STACK ‘EM & WRAP ‘EM!
Smear each roti with some of the pesto yoghurt. Top with the shredded leaves, the Beef strips drizzled with the pan juices, the Cucumber matchsticks, and the drained peppers. Drizzle over the remaining pesto yoghurt. Wrap ‘em up and dig in, Chef!
PESTO YOGHURT
In a bowl, loosen the pesto yoghurt with a splash of water. Season and set aside.
SEAR THE STRIPS
Place a pan over medium-high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, and season.
TOAST THE ROTI
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
STACK ‘EM & WRAP ‘EM!
Smear each roti with some of the pesto yoghurt. Top with the shredded leaves, the Beef strips drizzled with the pan juices, the Cucumber matchsticks, and the drained peppers. Drizzle over the remaining pesto yoghurt. Wrap ‘em up and dig in, Chef!
PESTO YOGHURT
In a bowl, loosen the pesto yoghurt with a splash of water. Season and set aside.
SEAR THE STRIPS
Place a pan over medium-high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, and season.
TOAST THE ROTI
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
STACK ‘EM & WRAP ‘EM!
Smear each roti with some of the pesto yoghurt. Top with the shredded leaves, the Beef strips drizzled with the pan juices, the Cucumber matchsticks, and the drained peppers. Drizzle over the remaining pesto yoghurt. Wrap ‘em up and dig in, Chef!
PESTO YOGHURT
In a bowl, loosen the pesto yoghurt with a splash of water. Season and set aside.
SEAR THE STRIPS
Place a pan over medium-high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, and season.
TOAST THE ROTI
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
STACK ‘EM & WRAP ‘EM!
Smear each roti with some of the pesto yoghurt. Top with the shredded leaves, the Beef strips drizzled with the pan juices, the Cucumber matchsticks, and the drained peppers. Drizzle over the remaining pesto yoghurt. Wrap ‘em up and dig in, Chef!
Frequently Asked Questions
What is the preparation time for Coriander & Chilli Beef Roti’s?
The preparation time for Coriander & Chilli Beef Roti’s with fresh cucumber & piquanté peppers is between 10 and 25 minutes.
What is the total time required to make Coriander & Chilli Beef Roti’s with fresh cucumber & piquanté peppers?
The total time required to make Coriander & Chilli Beef Roti’s with fresh cucumber & piquanté peppers is between 20 and 35 minutes.
How many servings does Coriander & Chilli Beef Roti’s provide?
4 servings
What are the main ingredients in Coriander & Chilli Beef Roti’s?
Beef, Cucumber, Free-Range Beef Strips, Green Leaves, NOMU Italian Rub, Pesto Yoghurt, Piquanté Peppers, Rotis
What is the nutritional information of Coriander & Chilli Beef Roti’s?
Calories: 780, Carbs: 90 grams, Fat: grams, Protein: 49.6 grams, Sugar: 18.7 grams, Salt: 1366 grams
How do I prepare Coriander & Chilli Beef Roti’s?
PESTO YOGHURT: In a bowl, loosen the pesto yoghurt with a splash of water. Season and set aside. SEAR THE STRIPS: Place a pan over medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, and season. TOAST THE ROTI: Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds. STACK ‘EM & WRAP ‘EM!: Smear each roti with some of the pesto yoghurt. Top with the shredded leaves, the beef strips drizzled with the pan juices, the cucumber matchsticks, and the drained peppers. Drizzle over the remaining pesto yoghurt. Wrap ‘em up and dig in, Chef!
What should be prepared from my kitchen to make Coriander & Chilli Beef Roti’s?
Beef, Cucumber, Free-Range Beef Strips, Green Leaves, NOMU Italian Rub, Pesto Yoghurt, Piquanté Peppers, Rotis
How many calories does Coriander & Chilli Beef Roti’s have?
780 calories
How much fat content does Coriander & Chilli Beef Roti’s have?
grams
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