Cuban Beef & Rice Bowl
with Pineapple Mojo Salsa
As we enter the cooler months we think it’s important to bring some brightness to the dinner table. Enter a Cuban-inspired bowl! Fluffy rice, topped with the flavoursome spiced beef and a tropical mojo salsa. Who said the weather could get in the way of Havana good time!?
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
2 packet
basmati rice
1 clove
garlic
1 packet
beef strips
1.5 sachet
Creole spice blend
(May be present: Gluten. )
1 tin
pineapple slices
1 cob
corn
2 unit
roma tomato
1 bunch
mint
1 tub
smokey aioli
(Contains Egg; May be present: Milk. )
Not included in your delivery
olive oil
3 cup
water (for the rice)
2 tsp
vinegar (white wine or red wine)
Nutritional Values
Utensils
Instructions
In a medium saucepan, bring the water (see ingredients list) to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered for another 10 minutes, or until the rice is tender and the water is absorbed. TIP: Don't lift the lid while the rice is resting so you don't lose any steam!
While the rice is cooking, peel and crush the garlic. In a large bowl, combine the garlic, beef strips and Creole spice blend (see ingredients list). Drizzle with olive oil, season with a pinch of pepper and mix well. Set aside to marinate.
Reserve 2 tbs of the tinned pineapple juice then drain and roughly chop the pineapple. Slice the kernels off the corn cob. Finely chop the Roma tomato. Finely chop the mint.
Heat a large frying pan over a high heat. Once hot, add the chopped pineapple and cook for 4 minutes or until charred. Transfer to a medium bowl. Return the pan to a high heat, add the corn kernels and cook for 4-5 minutes, or until lightly browned. TIP: Cover the pan with a lid if the kernels are jumping out. Add the charred corn, Roma tomato, and mint to the bowl with the pineapple. Add the pineapple juice, the vinegar and drizzle with olive oil. Season to taste with salt and pepper and mix well.
When the rice has 5 minutes of cook time remaining, return the frying pan to a high heat with a drizzle of olive oil. Once hot, add 1/3 of the beef strips and cook for 1-2 minutes, or until browned and cooked through. Transfer to a plate and repeat with the remaining beef strips. TIP: Cooking the beef in batches over a high heat allows it to brown and develop flavour instead of stewing in the pan.
Divide the basmati rice and Cuban beef between bowls. Top with the pineapple Mojo salsa and a dollop of smokey aioli. Spoon over any resting juices from the beef.
TIP: For kids, follow our serving suggestion in the recipe photo!
