Chermoula Beef & Brown Rice Bowl
with Spiced Veggies, Tomato-Mint Salsa & Garlic Sauce
From the hints of cumin and paprika in the tender beef strips, to the nuttiness and chew of the brown rice and the sweet and fragrant veggies, this nourishing Middle Eastern-inspired dish is a symphony of flavours and textures. Add the finishing touches with a bright salsa and a dollop of garlic sauce.
This recipe is under 650kcal per serving.
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.
Ingredients
1
red onion
1 packet
brown rice
1 portion
cauliflower
1
carrot
1 sachet
Ras El Hanout
1 sachet
chermoula spice blend
1 packet
beef strips
1
tomato
1 packet
mint
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
Not included in your delivery
olive oil
3 cup
water
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Thinly slice red onion. • In a medium saucepan, add brown rice and the water, then bring to the boil over high heat. • Reduce heat to medium, then simmer, uncovered, until tender, 25-30 minutes. Drain rice and set aside. • Return saucepan to medium-high heat with a drizzle of oil. Cook onion with a splash of water, stirring regularly, until softened, 6-7 minutes. • Remove pan from heat, return drained rice and stir to coat. Cover to keep warm.
• While rice is cooking, cut cauliflower (including the stalk!) into small florets. • Cut carrot into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with ras el hanout and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, combine chermoula spice blend and a drizzle of olive oil in a medium bowl. Season with salt and pepper. Add beef strips, tossing to coat. Set aside. • Finely chop tomato. • Pick and thinly slice mint leaves.
• In a small bowl, add tomato and mint. • Drizzle with olive oil. Season, then toss to combine.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook beef, in batches, tossing, until browned and cooked through, 1-2 minutes.
TIP: Cooking the beef in batches over high heat helps it stay tender! TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Divide brown rice between bowls. • Top with chermoula-spiced beef, spiced veggies and tomato-mint salsa. • Dollop over garlic sauce to serve. Enjoy!