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American Beef & Veggie Rice Bowl

American Beef & Veggie Rice Bowl

with Sour Cream & Cheddar

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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!

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 Time30 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

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

(ContainsSulphitesMay be present Gluten)

2 unit

tomato

1 bag

coriander

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 packet

sour cream

(ContainsMilk)

Not included in your delivery

olive oil

40 g

butter

(ContainsMilk)

3 cup

water

½ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2460 kJ
Fat28 g
of which saturates16.6 g
Carbohydrate41.5 g
of which sugars7.2 g
Dietary Fibre0 g
Protein40.2 g
Cholesterol0 mg
Sodium681 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

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!

2

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!

3

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.

4

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.

5

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.

6

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.