HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAmerican Beef Bowl & Smokey Corn Cobs
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American Beef Bowl & Smokey Corn Cobs

American Beef Bowl & Smokey Corn Cobs

with Roasted Veggies & Sour Cream

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When you can't get no satisfaction, you need a hearty beef bowl just like this! With a rich tomato sauce flavoured with our All-American spice blend, plus roasted veggies and smokey corn cobs, it's truly got the lot.

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:MilkSulphites

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 cob

corn

1 unit

red onion

1 unit

capsicum

2 clove

garlic

1 packet

basmati rice

1 packet

beef strips

1 sachet

All-American spice blend

(ContainsSulphitesMay be present Gluten)

½ sachet

tomato paste

1 bag

coriander

¼ sachet

smoked paprika

1 packet

sour cream

(ContainsMilk)

1 unit

tomato

Not included in your delivery

olive oil

40 g

butter

(ContainsMilk)

1.5 cup

water (for the rice)

¼ tsp

salt

¼ cup

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3500 kJ
Fat33.1 g
of which saturates19.5 g
Carbohydrate88.4 g
of which sugars17.5 g
Dietary Fibre0 g
Protein40.8 g
Cholesterol0 mg
Sodium854 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Lid
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the corn cob in half. Slice the red onion into 2cm wedges. Cut the capsicum into 1cm strips. Cut the tomato into 2cm chunks. Place the corn, onion, capsicum and tomato on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Roast until soft and lightly charred, 20-25 minutes.

2

While the veggies are roasting, finely chop the garlic (or use a garlic press). In a medium saucepan, melt 1/2 the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and salt, stir and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

3

When the roasted veggies have 10 minutes cook time remaining, heat a large frying pan with a drizzle of olive oil over a high heat. When the oil is hot, add 1/2 the beef strips and cook, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate, cover to keep warm and repeat with the remaining beef strips.

TIP: Cooking the meat in batches over a high heat helps it stay tender.

4

Return the frying pan to a medium heat with a drizzle of olive oil. Add the All-American spice blend and tomato paste (see ingredients list) and cook, stirring, until fragrant, 1 minute. Add the water (for the sauce) and cook, stirring, until thickened, 1-2 minutes. Remove from the heat, return the beef strips to the pan and toss to coat. Season to taste with salt and pepper. Transfer to a plate.

5

Roughly chop the coriander and set aside. When the veggies have finished roasting, return the frying pan to a low heat and add the smoked paprika (1/2 tsp for 2 people / 1 tsp for 4 people). Cook, stirring, until fragrant, 1 minute. Add the remaining butter and a pinch of salt and pepper. When the butter has melted, add the corn cobs to the pan and toss to coat.

6

Divide the garlic rice between bowls. Top with the American beef, roasted vegetables, sour cream and coriander. Serve with the smokey corn cobs.