A delicious dinner awaits, Chef! Browned free-range beef strips are mixed with a mouthwatering combo of silky onion & bell peppers. Served with a baby tomato, creamy feta & olive salad for freshness and a chive-infused yoghurt for a cooling creaminess.
Mediterranean Beef Bowl
Mediterranean Beef Bowl
with charred onion & bell peppers
Hands on Time: 15 - 35 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Baby Tomatoes
- Beef
- Beef Strips
- Bell Pepper
- Bell Peppers
- Cucumber
- Danish-style Feta
- Fresh Chives
- Low Fat Plain Yoghurt
- Onion
- Onions
- Pitted Kalamata Olives
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
ONIONS & PEPPERS
Place a pan over medium heat with a drizzle of oil. When hot, fry ½ the sliced onion and sliced peppers until caramelised, 8-10 minutes (shifting occasionally). Remove from the pan, place into a bowl, season, and set aside.
CHIVE YOGHURT
In a bowl, combine the yoghurt with ½ the sliced chives and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
BROWNED BEEF
Return the pan to medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). Remove from the pan and add to the bowl with the onions and peppers.
FETA & OLIVE SALAD
In a salad bowl, toss the shredded leaves, the halved tomatoes, the diced cucumber, the halved olives, the drained feta, the remaining raw sliced onion (to taste), a drizzle of olive oil, and seasoning. Set aside.
AMAZING AROMAS
Bowl up the loaded fresh salad and top with the onion and beef mixture. Drizzle with the chives yoghurt and garnish with the remaining chives.
Onion - 1
Bell Pepper - 1
Low Fat Plain Yoghurt - 40ml
Fresh Chives - 3g
Beef Strips - 150g
Salad Leaves - 20g
Baby Tomatoes - 80g
Cucumber - 50g
Pitted Kalamata Olives - 20g
Danish-style Feta - 20g
ONIONS & PEPPERS
Place a pan over medium heat with a drizzle of oil. When hot, fry ½ the sliced onion and sliced peppers until caramelised, 8-10 minutes (shifting occasionally). Remove from the pan, place into a bowl, season, and set aside.
CHIVE YOGHURT
In a bowl, combine the yoghurt with ½ the sliced chives and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
BROWNED BEEF
Return the pan to medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). Remove from the pan and add to the bowl with the onions and peppers.
FETA & OLIVE SALAD
In a salad bowl, toss the shredded leaves, the halved tomatoes, the diced cucumber, the halved olives, the drained feta, the remaining raw sliced onion (to taste), a drizzle of olive oil, and seasoning. Set aside.
AMAZING AROMAS
Bowl up the loaded fresh salad and top with the onion and beef mixture. Drizzle with the chives yoghurt and garnish with the remaining chives.
Onion - 1
Bell Pepper - 1
Low Fat Plain Yoghurt - 80ml
Fresh Chives - 5g
Beef Strips - 300g
Salad Leaves - 40g
Baby Tomatoes - 160g
Cucumber - 100g
Pitted Kalamata Olives - 40g
Danish-style Feta - 40g
ONIONS & PEPPERS
Place a pan over medium heat with a drizzle of oil. When hot, fry ½ the sliced onion and sliced peppers until caramelised, 12-15 minutes (shifting occasionally). Remove from the pan, place into a bowl, season, and set aside.
CHIVE YOGHURT
In a bowl, combine the yoghurt with ½ the sliced chives and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
BROWNED BEEF
Return the pan to medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). Remove from the pan and add to the bowl with the onions and peppers. You may need to do this step in batches.
FETA & OLIVE SALAD
In a salad bowl, toss the shredded leaves, the halved tomatoes, the diced cucumber, the halved olives, the drained feta, the remaining raw sliced onion (to taste), a drizzle of olive oil, and seasoning. Set aside.
AMAZING AROMAS
Bowl up the loaded fresh salad and top with the onion and beef mixture. Drizzle with the chives yoghurt and garnish with the remaining chives.
Onions - 2
Bell Peppers - 2
Low Fat Plain Yoghurt - 125ml
Fresh Chives - 8g
Beef Strips - 450g
Salad Leaves - 60g
Baby Tomatoes - 240g
Cucumber - 150g
Pitted Kalamata Olives - 60g
Danish-style Feta - 60g
ONIONS & PEPPERS
Place a pan over medium heat with a drizzle of oil. When hot, fry ½ the sliced onion and sliced peppers until caramelised, 12-15 minutes (shifting occasionally). Remove from the pan, place into a bowl, season, and set aside.
CHIVE YOGHURT
In a bowl, combine the yoghurt with ½ the sliced chives and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
BROWNED BEEF
Return the pan to medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). Remove from the pan and add to the bowl with the onions and peppers. You may need to do this step in batches.
FETA & OLIVE SALAD
In a salad bowl, toss the shredded leaves, the halved tomatoes, the diced cucumber, the halved olives, the drained feta, the remaining raw sliced onion (to taste), a drizzle of olive oil, and seasoning. Set aside.
AMAZING AROMAS
Bowl up the loaded fresh salad and top with the onion and beef mixture. Drizzle with the chives yoghurt and garnish with the remaining chives.
Onions - 2
Bell Peppers - 2
Low Fat Plain Yoghurt - 160ml
Fresh Chives - 10g
Beef Strips - 600g
Salad Leaves - 80g
Baby Tomatoes - 320g
Cucumber - 200g
Pitted Kalamata Olives - 80g
Danish-style Feta - 80g
Woolies Products in this dish
