![Tandoori Beef with Rice and Pickled Veggies](https://recipe-images.azureedge.net/Medium/5635f886-1819-4b98-860b-a3ed800f842f.jpg/)
Tandoori Beef with Rice and Pickled Veggies
Ready in 50 minutes
• Serves 4
This dish most recently appeared in My BBQ (3 Nights For 4) on Sunday, December 23, 2018.
This dish most recently appeared in My BBQ (3 Nights For 4) on Sunday, December 23, 2018.
Ingredients
Yoghurt
- 3 tsp tandoori paste
- ½ cup yoghurt
- 2 Tbsp mayo ^
Tandoori beef
- 1 pack beef bavette
- 1 Tbsp soy sauce ^
- 3 Tbsp yoghurt
- Remaining tandoori paste
Rice
- 1 pack basmati rice
- 2¼ cups water ^
- 1 pack baby spinach
- 1 Tbsp butter ^
Pickle Veggies
- 1 pack pickle sauce
- 2 Tbsp hot water ^
- ½ telegraph cucumber *
- 2 carrots
To Serve
- 1 pack crispy shallots
- 1 bunch coriander, chopped
Steps
-
Prep beef Preheat BBQ grill to medium. Combine yoghurt ingredients in a small bowl, set aside. Pat beef dry and cut into 2 pieces. Season and toss with soy sauce, second measure of yoghurt and remaining tandoori paste.
-
Cook rice Combine rice, water and a pinch of salt in a medium pot and bring to the boil. Once boiling, stir, cover and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 8 more minutes. Do not lift lid.
-
Prep pickle Combine pickle sauce and hot water in a medium bowl and stir to combine. Cut cucumber in half lengthways and thinly slice on an angle. Peel carrots into ribbons. Add to bowl with dressing, cover and place in fridge until ready to use.
-
Cook beef Cook beef on BBQ grill for 6-9 minutes each side for medium (depending on thickness), or until cooked to your liking. Rest, covered, for about 10 minutes, before slicing thinly against the grain.
-
To finish Thinly slice spinach and stir through cooked rice along with butter. Season.
-
Serve rice topped with beef, tandoori yoghurt, pickled veggies, crispy shallots and coriander.
Nutritional Information
Energy |
2819 kj 674 kcal |
---|---|
Protein | 43.8g |
Carbohydrate | 57.8g |
Fat | 29.2g |