Mumbai Beef Rice Bowl

Name: Mumbai Beef Rice Bowl with Salsa & Flaked Almonds
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 2 clove garlic; 20 g butter; 1 packet basmati rice; 1.5 cup water; 25 tsp salt; 1 packet currants; 1 packet beef strips; 1 sachet Mumbai spice blend; 1 packet Greek-style yoghurt; 1 cucumber; 1 tomato; 1 bunch mint; 1 tsp white wine vinegar; 1 packet flaked almonds; 1 bag baby spinach leaves

with Salsa & Flaked Almonds

Up to 180$ + Free Treats / Extras for Life

This beef rice bowl is a wonderful symphony of flavours. Basmati rice is infused with a combination of savoury and sweet from garlic and currants, while beef strips are coated in our warming Mumbai spice blend. We’ve included some cooling yoghurt and a refreshing salsa to round out the meal.

Tags:

Not Suitable for Coeliacs

•Naturally Gluten-Free

•Calorie Smart

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 Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

basmati rice

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

1 packet

currants

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

1 packet

beef strips

1 sachet

Mumbai spice blend

1 packet

Greek-style yoghurt

(Contains: Milk;)

cucumber

tomato

1 bunch

mint

1 packet

flaked almonds

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

1 bag

baby spinach leaves

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1.5 cup

water

25 tsp

salt

1 tsp

white wine vinegar

Nutritional Values

per serving

Energy (kJ)2718 kJ

Fat17.9 g

of which saturates7.9 g

Carbohydrate75.2 g

of which sugars13.8 g

Protein42.8 g

Sodium616 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

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 currants 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 is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek.

While the rice is cooking, combine the beef strips, Mumbai spice blend, 1/2 the Greek yoghurt and a drizzle of olive oil in a medium bowl. Season with salt and pepper. Toss to coat and set aside.

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

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.

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef, in batches, tossing, until the beef is browned and cooked through, 1-2 minutes.

Stir the baby spinach leaves through the garlic rice and divide between bowls. Top with the Mumbai beef, salsa and the remaining Greek yoghurt. Sprinkle over the toasted almonds.

TIP: For the Calorie Smart option, serve with 1/2 the Greek yoghurt and remove the flaked almonds.