Caribbean Beef Rump & Pineapple Salad Bowl

Name: Caribbean Beef Rump & Pineapple Salad Bowl with Garlic Rice & Coconut Sweet Chilli Mayo
Total time: 30 min
Yield: 2
Cuisine: Caribbean
Ingredients: olive oil; 2 clove garlic; 1 packet basmati rice; 1.5 cup water; 1 tin pineapple slices; 1 tomato; 1 cucumber; 1 packet mint; ½ lime; 1 packet Beef Rump; 1 sachet Mild Caribbean Jerk Seasoning; 1 packet Coconut Sweet Chilli Mayonnaise

with Garlic Rice & Coconut Sweet Chilli Mayo

Get up to $200 off!

Forget braving the cold to pick up some takeaway - whip up this flavoursome and vibrant dish at home! Enjoy the impressive combination of juicy spiced beef rump, a colourful crunchy salad and fluffy basmati rice for an unforgettable flavour sensation.

Tags:

Over 30g protein

Allergens:

Egg

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

basmati rice

1 tin

pineapple slices

tomato

cucumber

1 packet

mint

lime

1 packet

Beef Rump

1 sachet

Mild Caribbean Jerk Seasoning

1 packet

Coconut Sweet Chilli Mayonnaise

Not included in your delivery

olive oil

1.5 cup

water

Nutritional Values

Energy (kJ)2951 kJ

Calories705 kcal

Fat26 g

of which saturates3.8 g

Carbohydrate78.7 g

of which sugars15.4 g

Dietary Fibre11.1 g

Protein37.9 g

Sodium843 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

• Finely chop garlic. In a medium saucepan, heat a drizzle of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. Add basmati rice, water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from 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!

• Meanwhile, drain pineapple slices. Roughly chop tomato and cucumber. • Pick and thinly slice mint leaves. Zest then slice lime into wedges. • Place beef between 2 sheets baking paper. Using a rolling pin, pound until slightly flattened to tenderise. Season. • In a large bowl, combine beef, mild Caribbean jerk seasoning, and a drizzle of olive oil. • Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. • Transfer pineapple slices to a chopping board and roughly chop.

• When the rice has 5 minutes remaining, wipe out frying pan then return to high heat with a drizzle of olive oil. • When oil is hot, cook beef, turning regularly, for 3-6 minutes or until cooked to your liking (this will give you a medium steak). Transfer to a plate, cover and rest, 5 minutes.

• In a medium bowl, combine pineapple, cucumber, tomato, mint, lime zest, a good drizzle of lime juice, and a drizzle of olive oil. Season with salt and pepper. • Divide garlic rice between bowls. Top with Caribbean beef and pineapple salad. • Serve with coconut sweet chilli mayonnaise and any remaining lime wedges. Enjoy!