American Beef & Veggie Rice Bowl
with Sour Cream & Cheddar
A delicious medley of flavours on a fluffy bed of garlic-infused rice brings this colourful bowl to life. With spiced beef strips, stir-fried veggies and a fresh tomato salsa, every bite is a delight!
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Ingredients
4 clove
garlic
2 packet
basmati rice
1 unit
red capsicum
1 unit
zucchini
1 unit
corn
1 packet
beef strips
1.5 sachet
All-American spice blend
2 unit
tomato
1 bag
coriander
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
sour cream
(Contains Milk;)
Not included in your delivery
olive oil
40 g
butter
3 cup
water
½ tsp
salt
Nutritional Values
Utensils
Instructions
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and salt 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!
While the rice is cooking, thinly slice the red capsicum. Thinly slice the zucchini into half-moons. Slice the corn kernels from the cob. In a medium bowl, combine the beef strips and 1 1/2 sachets of All-American spice blend. Drizzle with olive oil, season with salt and pepper and toss to coat. TIP: The spice blend is slightly spicy, add more if this is to your taste!
Finely chop the tomato. Roughly chop the coriander. In a small bowl, add the tomato, coriander and a drizzle of olive oil. Season with salt and pepper and toss to combine. Set aside.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the capsicum, zucchini and corn and cook, tossing, until softened, 5-6 minutes. Add the remaining garlic and cook, tossing, until fragrant, 1 minute. Season to taste with salt and pepper. Transfer to a second medium bowl and cover to keep warm.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add 1/2 the beef strips and cook until browned and cooked through, 1-2 minutes. Transfer to a plate and repeat with the remaining beef strips. TIP: Cooking the meat in batches over a high heat helps it stay tender.
Divide the garlic rice between bowls and top with the American beef and veggies. Top with the tomato salsa, Cheddar cheese and a dollop of sour cream.
