Loaded Beef Fajita Bowl
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Loaded Beef Fajita Bowl

Loaded Beef Fajita Bowl

with Garlic Rice & Cheddar Cheese

Make it Mexican! That’s our solution when we want a bright mix of colours and flavours – plus a bowl that makes everyone happy. This one starts with aromatic garlic rice and adds roasted veggies, charred corn and lightly spiced beef strips for a burst of deliciousness in every bite!

Tags:
Not Suitable for Coeliacs
Naturally Gluten-Free
Allergens:
Milk

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 Time35 minutes
DifficultyEasy

Ingredients

Serving amount

1 clove

sweet potato

½ g

brown onion

1 cob

corn

2 clove

garlic

1 packet

basmati rice

1 packet

beef strips

1 sachet

Tex-Mex spice blend

1 bag

coriander

1 packet

tomato

1 packet

Cheddar cheese

(Contains Milk;)

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

20 g

butter

1.5 cup

water

¼ tsp

salt

1 tsp

white wine vinegar

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories3592 kcal
Fat31.1 g
of which saturates15.5 g
Carbohydrate92.5 g
of which sugars19.3 g
Dietary Fibre0 g
Protein47.5 g
Cholesterol0 mg
Sodium1557 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan

Instructions

cut capsicum
1

Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Slice the brown onion into 2cm wedges (see ingredients). Cut the corn cob in half.

TIP: Cut the veggies to size so they cook in time.

Roast
2

Place the sweet potato, onion and corn on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 20-25 minutes.

Cook rice
3

While the veggies are roasting, finely chop the garlic. Melt the butter with a dash of olive oil in a medium saucepan over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and the 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 is absorbed, 10 minutes.

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

Char the corn
4

In a medium bowl, combine the Tex-Mex spice blend and a drizzle of olive oil. Season with salt and pepper. Add the beef strips and and toss to coat. Return the frying pan to a high heat with a drizzle of olive oil. Cook the beef strips until browned and cooked through, 3-4 minutes (cook in batches if your pan is getting crowded).

Cook the pork
5

Roughly chop the coriander. Roughly chop the tomato. In a small bowl, combine the coriander, tomato, white wine vinegar and a drizzle of olive oil.

Serve up
6

Divide the garlic rice between bowls. Top with the beef strips, roast veggies, tomato salsa and shredded Cheddar cheese. Serve with the Greek yoghurt.