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!
Pearled Barley - 40ml
Baby Tomatoes - 80g
Balsamic Vinegar - 10ml
Beef Strips - 150g
NOMU Italian Rub - 5ml
Button Mushrooms - 125g
Kale - 100g
Spring Onion - 1
Fresh Mint - 3g
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!
Pearled Barley - 80ml
Baby Tomatoes - 160g
Balsamic Vinegar - 20ml
Beef Strips - 300g
NOMU Italian Rub - 10ml
Button Mushrooms - 250g
Kale - 200g
Spring Onion - 1
Fresh Mint - 5g
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!
Pearled Barley - 125ml
Baby Tomatoes - 240g
Balsamic Vinegar - 30ml
Beef Strips - 450g
NOMU Italian Rub - 15ml
Button Mushrooms - 375g
Kale - 300g
Spring Onions - 2
Fresh Mint - 8g
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!
Pearled Barley - 160ml
Baby Tomatoes - 320g
Balsamic Vinegar - 40ml
Beef Strips - 600g
NOMU Italian Rub - 20ml
Button Mushrooms - 500g
Kale - 400g
Spring Onions - 2
Fresh Mint - 10g
Woolies Products in this dish
