Indian Beef Steak Rice Bowl

Name: Indian Beef Steak Rice Bowl with Salsa & Flaked Almonds
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 sachet Mild North Indian Spice Blend; 2 Garlic; 1 packet Flaked Almonds; 1 packet Baby Spinach Leaves; 300 g Beef Rump; 1 packet Greek-Style Yoghurt; 1 packet Basmati Rice; 1 packet Mint; 2 Tomato; g Beef Strips

with Salsa & Flaked Almonds

4.2

(1K)

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Allergens:

Milk

•Almond

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

1 sachet

Mild North Indian Spice Blend

(Contains: Milk;)

2

Garlic

1 packet

Flaked Almonds

(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)

1 packet

Baby Spinach Leaves

300 g

Beef Rump

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1 packet

Basmati Rice

(May be present: Soy, Gluten, Wheat.)

1 packet

Mint

2

Tomato

g

Beef Strips

Nutritional Values

Calories519 kcal

Energy (kJ)2170 kJ

Fat10 g

of which saturates3.6 g

Carbohydrate64.9 g

of which sugars6.3 g

Dietary Fibre7.2 g

Protein40.2 g

Sodium247 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water, salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

2

Slice each beef rump in half to get 1 steak per person. Combine the beef rump with the spice and yoghurt as above.

3

Finely chop the tomato. Roughly chop the mint leaves. In a medium bowl, combine the tomato, mint and white wine vinegar. Season to taste.

4

Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

5

When the oil is hot, add the beef rump and cook, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done. Transfer to a plate to rest.

6

Thinly slice the steak to serve.