Beef Burrito Bowl
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Beef Burrito Bowl

Beef Burrito Bowl

with Avocado Crema & Charred Corn Salsa

Dig into a bowl of Mexican delights! From tender and mildly spiced beef strips to a charred corn salsa and luscious avocado crema, this colourful meal is a flavoursome feast from start to finish.

Tags:
Not Suitable for Coeliacs
Naturally Gluten-Free
Allergens:
Milk

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
DifficultyEasy

Ingredients

/ Serving 4 people

4 clove

garlic

2 packet

basmati rice

1 unit

corn

2 unit

tomato

1 bag

coriander

1 unit

lemon

1 packet

beef strips

1.5 sachet

Tex-Mex spice blend

1 unit

avocado

½ tub

sour cream

(Contains Milk;)

1 packet

Cheddar cheese

(Contains Milk;)

Not included in your delivery

olive oil

40 g

butter

3 cup

water

½ tsp

salt

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories3340 kcal
Fat35.8 g
of which saturates18.5 g
Carbohydrate69.8 g
of which sugars4.8 g
Dietary Fibre0 g
Protein46.5 g
Cholesterol0 mg
Sodium800 mg
The average adult daily energy intake is 8700 kJ

Utensils

Lid
Medium Pan
Large Non-Stick Pan

Instructions

Rice
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 golden and fragrant, 1-2 minutes. Add the basmati rice, water and the salt to the pan 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!

Prep
2

While the rice is cooking, slice the corn kernels from the cob. Roughly chop the tomato. Roughly chop the coriander. Slice the lemon into wedges. In a large bowl, place the beef strips, 1 1/2 sachets of Tex-Mex spice blend and the remaining garlic. Drizzle with olive oil, season with salt and pepper and toss to coat. TIP: Add a little more of the spice blend if you aren't sensitive to heat!

Salsa
3

Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly charred, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are "popping" out. Transfer to a medium bowl. Just before serving, add the tomato and coriander to the corn in the bowl. Drizzle with olive oil and season to taste with salt and pepper.

Crema
4

Slice the avocado in half and scoop the flesh out of its skin. Place the avocado in a small bowl and mash with a fork. Add 1/2 tub of sour cream and stir to combine. Add a squeeze of lemon juice and season to taste with salt and pepper. TIP: For a smoother crema, use a food processor or stick blender.

Cook
5

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add 1/3 of the beef strips and cook until browned and cooked through, 1-2 minutes. Transfer to a plate. TIP: Cooking the meat in batches over high heat keeps it tender.

Serve
6

Divide the garlic rice between bowls. Top with the beef, charred corn salsa and avocado crema. Sprinkle the shredded Cheddar cheese over the beef. Serve with the remaining lemon wedges on the side.