Moroccan-Spiced Beef & Currant Rice
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Moroccan-Spiced Beef & Currant Rice

Moroccan-Spiced Beef & Currant Rice

with Cucumber-Tomato Salsa & Garlic Sauce

Add a classic Moroccan flavour like our chermoula spice blend to tender beef strips and turn it into a tasty currant rice bowl for dinner tonight. With the additions of a cucumber-tomato salsa, this will beat any take-away dish.

This recipe is under 650kcal per serving.

Tags:
Over 30g protein
Under 650kcal
Quick Prep
Quick
Allergens:
Egg
Milk
Sesame

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 Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

1 sachet

chicken-style stock powder

1 packet

currants

1

tomato

1

cucumber

1 sachet

chermoula spice blend

1 packet

beef strips

1 bag

baby spinach leaves

1 packet

Garlic Sauce

(Contains Egg, Milk, Sesame;)

Not included in your delivery

olive oil

1.5 cup

boiling water

1 tsp

honey

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2492 kJ
Fat15.4 g
of which saturates3.9 g
Carbohydrate75.2 g
of which sugars12.5 g
Protein37.1 g
Sodium1168 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• Boil the kettle. In a medium saucepan, add the boiling water (see ingredients). • Add jasmine rice, chicken-style stock powder and currants. Stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove pan from heat. • Keep covered until rice is tender and all water is absorbed, 12 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

2
2

• When the rice has 10 minutes remaining, thinly slice tomato and cucumber into rounds. • In a medium bowl, combine chermoula spice blend and a drizzle of olive olive oil. Add beef strips, tossing to coat.

3
3

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook beef strips, tossing, in batches, until golden, 1-2 minutes. • Remove from heat, return all beef to pan and add the honey, tossing to coat.

4
4

• Meanwhile, in a medium bowl, combine tomato, cucumber and a drizzle of white wine vinegar and olive oil. Season. • To pan with rice, stir through baby spinach leaves, until combined. • Divide currant rice and cucumber-tomato salsa between bowls. Top with chermoula beef. • Serve with garlic sauce. Enjoy!