Easy Smokey Beef Bowl
with Ranch Slaw & Corn Salsa- Milk
- Eggs
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Fast, fresh, and family-friendly, this bright bowl of deliciousness comes together in four simple steps. The 'secret' ingredient? BBQ sauce. Its sweet and smokey flavour works a treat with the juicy beef strips. *This recipe is under 650kcal per serving.*
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 bag
shredded cabbage mix
1 packet
ranch dressing
(Contains: Milk, Eggs;)
1
tomato
1 tin
sweetcorn
1 packet
beef strips
1 bag
coriander
1 sachet
All-American spice blend
1 packet
BBQ sauce
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Boil the kettle. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Half-fill saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. • Drain, then return to pan. Stir in chicken-style stock powder and cover to keep warm.
• While rice is cooking, combine shredded cabbage mix and ranch dressing in a medium bowl. Season with salt and pepper. Set aside. • Roughly chop tomato. Drain sweetcorn. • In a second medium bowl, combine tomato and sweetcorn with a drizzle of white wine vinegar and olive oil. Season to taste.
• In a third medium bowl, combine All-American spice blend with a drizzle of olive oil and a pinch of salt. Add beef strips, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over a high heat. When oil is hot, cook beef, in batches, until browned and cooked through, 1-2 minutes. • Remove pan from heat. Add BBQ sauce and a splash of water to the pan, turning the beef to coat.
TIP: Cooking the beef in batches over a high heat helps it stay tender.
• Divide rice between bowls. • Top with ranch slaw, corn salsa and smokey beef. • Sprinkle with torn coriander to serve.
