Beef Shawarma Bowl with Rice and Hummus

Make beef shawarma bowl with rice and hummus, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
160 g Rump steak, fat trimmed, sliced thin (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
130 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
40 g Hummus (Shop-bought. Reduced-fat versions are nearer 200 kcal.)
80 g Tomato
80 g Cucumber
40 g Gherkins
5 g Olive oil
1 tsp Ground cumin
1 tsp Smoked paprika
A pinch Ground cinnamon
2 cloves, about 6 g Garlic
A squeeze Lemon juice
Ingredient notes on the recipe page.

METHOD
1. Toss the beef with the oil, cumin, paprika, cinnamon, crushed garlic and a pinch of salt.
2. Heat a frying pan until it smokes and fry the beef in one layer for about a minute a side, in two batches if it crowds. The edges should crisp.
3. Build the bowl: rice at the bottom, beef over it, then the chopped tomato, cucumber and gherkins, a spoon of hummus and a squeeze of lemon.

Contains sesame.
Pickles in vinegar often list sulphites. Check the jar.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/beef-shawarma-bowl-rice-hummus

AI-generated images illustrating the recipe.

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