Brazilian Beef Skewers

Name: Brazilian Beef Skewers with a Warm Rice Salad
Total time: 40 min
Yield: 2
Cuisine: 0
Ingredients: 10 skewers; 2 packet basmati rice; 6 cup water; 1 punnet cherry tomatoes; 3 tsp butter; 1 bunch coriander; 2 steak Premium Beef Rump; 2 zucchini; 1 red onion; 2 tsp ground cumin; 2 clove garlic; 1 tbs olive oil; 1 orange

with a Warm Rice Salad

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These tasty Brazilian beef skewers are inspired by arguably the country’s most famous dish, Feijoada. Black beans with rice is an authentic Brazilian combination, and it’s the perfect backdrop for these lovely, citrus infused kebabs. Bon apetite!

Allergens:

Milk

The quantities provided above are averages only.

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 Time

DifficultyEasy

Ingredients

/ Serving 5 people

2 packet

basmati rice

(May be present: Wheat, Gluten, Soy.)

1 punnet

cherry tomatoes

1 bunch

coriander

2 steak

Premium Beef Rump

zucchini

red onion

2 tsp

ground cumin

2 clove

garlic

orange

Not included in your delivery

skewers

6 cup

water

3 tsp

butter

(Contains: Milk;)

1 tbs

olive oil

Nutritional Values

per serving

Energy (kJ)0 kJ

Calories2440 kcal

Fat14.2 g

of which saturates5.2 g

Carbohydrate69.6 g

of which sugars9.4 g

Dietary Fibre0 g

Protein41.2 g

Cholesterol0 mg

Sodium114 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Knife

•Sieve

•Saucepan

•Strainer

•Baking Dish

Cooking Steps

PDF

If you’re using bamboo skewers soak them for 30 minutes prior to cooking. Preheat the grill to medium-high heat. To prepare the ingredients, rinse the basmati rice well. Halve the cherry tomatoes. Chop the premium beef rump into 2 cm chunks, slice the zucchini into 1 cm thick rounds and the red onion into 5 mm wedges. Peel and crush the garlic, and juice the orange. Pick the coriander leaves.

Place the basmati rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 8-10 minutes or until the basmati rice is soft. Drain. Return the basmati rice to the saucepan and stir the cherry tomatoes, butter and half of the coriander through the hot basmati rice. Season with salt and pepper.

Meanwhile, alternately thread the premium beef rump chunks, zucchini slices and red onion wedges on to the skewers. In a large, shallow baking dish combine the ground cumin, garlic, olive oil and orange juice. Season with salt and pepper. Add the beef skewers and coat well in the marinade.

Place the skewers under the grill and cook for 6 minutes, then turn and cook for a further 6 minutes, or until cooked to medium rare.

To serve, divide the basmati rice and skewers between plates. Top with the remaining coriander.