• Boil 240ml water (per 2P) in a large pot along with the stock.
• Once the water is boiling, stir in the bulgur then bring back to the boil.
• Simmer for 1 min then pop a lid on the pot and remove from the heat.
• Leave aside for 12-15 mins or until ready to serve.

TIP: If you’re in a hurry you can boil the water in your kettle.

• While the bulgur cooks, halve the pepper and discard the core and seeds. Chop into 2cm chunks.
• Cut the tomato into 2cm chunks.
• Trim and thinly slice the scallion.

• Add the mayo, harissa paste and sweet chilli sauce to a small bowl.
• Mix together until well combined.

• Place a large pan over high heat with a drizzle of oil.
• Season the beef with harissa spice, salt and pepper.
• Once the oil is hot, fry the beef until browned, 1-2 mins each side for medium-rare.
• Cook for another 1-2 mins on each side if you want it medium and a further 1-2 mins on each side if you want it well-done. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned. 

NOTE: Swapping to salmon? Season as instructed and add to pan (skin side down). Cook for 4-5 mins, turn over, and cook for 3-4 mins on the other side.

• Once the beef is cooked to your liking, transfer to a board, cover and allow to rest.
• Return the pan to high heat with another drizzle of oil.
• Once hot, fry the pepper and tomatoes with the paprika until starting to soften, stirring occasionally, 3-4 mins.
• Stir the drained bulgur into the veg. Season to taste with salt and pepper. 
• Just before serving, thinly slice the beef.

• Divide the bulgur between bowls.
• Top with the sliced beef. 
• Drizzle over the sweet and spicy sauce.
• Finish with a scattering of scallion.