- 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.