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 - 50ml
Free-range Beef Strips - 150g
NOMU Italian Rub - 5ml
Rotis - 2
Green Leaves - 20g
Cucumber - 50g
Piquanté Peppers - 20g
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 - 100ml
Free-range Beef Strips - 300g
NOMU Italian Rub - 10ml
Rotis - 4
Green Leaves - 40g
Cucumber - 100g
Piquanté Peppers - 40g
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 - 150ml
Free-range Beef Strips - 450g
NOMU Italian Rub - 15ml
Rotis - 6
Green Leaves - 60g
Cucumber - 150g
Piquanté Peppers - 60g
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 - 205ml
Free-range Beef Strips - 600g
NOMU Italian Rub - 20ml
Rotis - 8
Green Leaves - 80g
Cucumber - 200g
Piquanté Peppers - 80g
Woolies Products in this dish
