Beef Shawarma Rice Bowls with Pickled Cabbage and Tahini

Ingredients

• 500 g beef sirloin steak
• 300 g basmati rice
• 1 tsp ground cinnamon
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 200 g red cabbage
• 3 tbsp red wine vinegar
• 60 ml tahini
• 1 lemon
• 3 tbsp olive oil

Method

1. 1

   Combine the cumin, cinnamon, smoked paprika, salt, pepper and 2 tbsp olive oil. Rub all over the steak and leave to marinate for 10 minutes.

2. 2

   Thinly shred the red cabbage and toss with the red wine vinegar and a pinch of salt. Leave to quick-pickle while you cook everything else.

3. 3

   Cook the basmati rice according to pack instructions. Drain and fluff.

4. 4

   Heat the remaining olive oil in a heavy frying pan over a high heat. Cook the steak for 3–4 minutes each side for medium. Rest for 5 minutes, then slice thinly against the grain.

5. 5

   Whisk the tahini with lemon juice and 3 tbsp water until a pourable sauce forms. Season to taste.

6. 6

   Divide the rice between four bowls, top with sliced beef and pickled cabbage, then drizzle over the tahini sauce.