Caribbean Beef Bowl

Name: Caribbean Beef Bowl with Corn-Mint Salsa & Coconut Rice
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 1 tin coconut milk; 2 cup water; ½ tsp salt; 2 packet basmati rice; 1 unit cucumber; 1 unit tomato; 1 bunch mint; 1 bag baby spinach leaves; 2 clove garlic; 1 packet beef strips; 1 sachet mild Caribbean jerk seasoning; 1 tin sweetcorn

with Corn-Mint Salsa & Coconut Rice

Up to 180$ + Free Treats / Extras for Life

If the creamy coconut rice doesn't make you feel like you're kicking back on a beach in the Caribbean, then the minty corn salsa or tender jerk-spiced beef will do the trick. Take a bite and enjoy a holiday fantasy!

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 4 people

1 tin

coconut milk

2 packet

basmati rice

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

1 unit

cucumber

1 unit

tomato

1 bunch

mint

1 bag

baby spinach leaves

2 clove

garlic

1 packet

beef strips

1 sachet

mild Caribbean jerk seasoning

1 tin

sweetcorn

Not included in your delivery

olive oil

2 cup

water

½ tsp

salt

Nutritional Values

per serving

Energy (kJ)2330 kJ

Fat14.8 g

of which saturates8.5 g

Carbohydrate66.7 g

of which sugars3.3 g

Protein33.3 g

Sodium674 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

In a medium saucepan, add the coconut milk, the water and salt and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan 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, finely chop the cucumber and tomato. Pick the mint leaves and thinly slice. Roughly chop the baby spinach leaves. Finely chop the garlic (or use a garlic press). Drain the sweetcorn. Place the garlic, beef strips and mild Caribbean jerk seasoning in a bowl. Drizzle with olive oil, season with pepper and toss to coat.

Heat a large frying pan over a high heat. Add the sweetcorn and cook until lightly browned, 4-5 minutes. Set aside in a bowl to cool. TIP: Cover the pan with a lid if the kernels are "popping" out.

When the rice has 5 minutes cook time remaining, return the frying pan to a high heat with a drizzle of olive oil. Working in batches, add the beef and cook, tossing, until just cooked through, 1-2 minutes. Set aside in a bowl and repeat with the remaining beef.

When the rice is done, stir through the baby spinach. Add the cucumber, tomato and mint to the bowl with the corn. Drizzle with olive oil and toss to combine. Season to taste with salt and pepper. TIP: Save the mint for garnish if the kids aren't fans!