Double Chermoula Beef & Brown Rice Bowl

Name: Double Chermoula Beef & Brown Rice Bowl with Spiced Veggies, Tomato-Mint Salsa & Garlic Sauce
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 red onion; 1 packet brown rice; 3 cup water; 1 portion cauliflower; 1 carrot; 1 sachet Ras El Hanout; 1 sachet chermoula spice blend; 2 packet beef strips; 1 tomato; 1 packet mint; 1 packet Garlic Sauce

with Spiced Veggies, Tomato-Mint Salsa & Garlic Sauce

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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 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.

Allergens:

Eggs

•Milk

•Sesame

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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

red onion

1 packet

brown rice

1 portion

cauliflower

carrot

1 sachet

Ras El Hanout

1 sachet

chermoula spice blend

2 packet

beef strips

tomato

1 packet

mint

1 packet

Garlic Sauce

Not included in your delivery

olive oil

3 cup

water

Nutritional Values

Energy (kJ)3311 kJ

Calories791 kcal

Fat28.3 g

of which saturates8.3 g

Carbohydrate63.4 g

of which sugars15.3 g

Dietary Fibre13.1 g

Protein68.3 g

Sodium919 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Baking Paper

•Baking Tray

•Large Frying Pan

Cooking Steps

• 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, 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!