Stir Fried Beef with Watercress Tabbouleh
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Prep: 20 mins
Cook: 5-6 mins
Tabboulehs are usually vegetarian. We've beefed up yours with our high-welfare beef. It'll be the star of the show with seasonal watercress for added springy freshness.
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638 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • A bag of bulgar wheat
  • A bag of watercress
  • 1 onion
  • 2 tomatoes
  • A pack of beef stir-fry strips
  • 1 lemon
From your kitchen
  • 250ml boiling water
  • 2 tbsp olive oil
  • Sea salt and freshly ground pepper
You'll need
  • Heatproof bowl
  • Measuring jug
  • Deep frying pan or wok
Step by step this way
  • 1.

    Rinse the bulgar wheat under cold water. Tip it into a heatproof bowl. Pour in 250ml boiling water to cover the bulgar wheat. Pop a saucer over the bowl. Put it to one side to soak.

  • 2.

    Pick any large, thick stalks from the watercress. Shred the leaves and smaller stalks.

  • 3.

    Peel and finely chop the onion. Finely dice the tomatoes.

  • 4.

    When the bulgar wheat is tender and has soaked up the water, add the watercress, onion and tomatoes. Stir in 1 tbsp olive oil. Season to taste.

  • 5.

    Pop the beef stir-fry strips in a bowl. Add 1 tbsp olive oil and season. Turn to coat in the oil.

  • 6.

    Warm a deep frying pan or wok. Add the beef. Stir-fry for 5-6 mins till it’s brown and cooked.

  • 7.

    Add the beef to the tabbouleh. Serve with wedges of lemon for squeezing.

  • Tip

    Super soaker
    Bulgar wheat is already part cooked, so you can soak it just like couscous to finish cooking and give your tabbouleh a nice chewy texture.

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