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Ras El Hanout Beef Bowl

Ras El Hanout Beef Bowl

with Pilaf Rice & Yoghurt

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Roll up for our latest take on a pilaf – a Moroccan version with ras el hanout! This adventurous spice blend gives the beef an abundance of flavour while the garnishes of roasted almonds and lemon yoghurt round out the meal perfectly.

Allergens:MilkGlutenTree Nuts

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

basmati rice

½

lemon

1

red onion

1

carrot

2 clove

garlic

1 bag

green beans

1 packet

beef mince

2 sachet

ras el hanout

(ContainsGlutenMay be present Sulphites)

1 packet

currants

1 packet

tomato paste

1 packet

roasted almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 bag

baby spinach leaves

1 packet

Greek-style yoghurt

(ContainsMilk)

1 packet

vegetable stock powder

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1 tsp

honey

1.5 cup

water (for the rice)

½ cup

water (for the beef)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3602 kJ
Fat32.3 g
of which saturates10.5 g
Carbohydrate92.2 g
of which sugars28.2 g
Protein43.9 g
Sodium794 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

In a medium saucepan, add the water (for the rice) and bring to the boil. Add the basmati rice and a pinch of salt, 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 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!

2

While the rice is cooking, slice the lemon into wedges. Thinly slice the red onion. Grate the carrot. Finely chop the garlic. Trim the green beans and slice into thirds.

3

Heat a large frying pan over a medium highheat with a drizzle of olive oil. Cook the onion and carrot with a pinch of salt until softened, 3-5 minutes. Transfer to a plate. Return the pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the green beans and beef mince, breaking up with a spoon, until browned, 4-5 minutes.

4

Reduce the heat to medium-high and add the butter, ras el hanout, honey, currants, tomato paste (see ingredients) and garlic. Cook until fragrant, 1 minute. Add the vegetable stock powder and water (for the beef). Bring to a simmer and cook until slightly thickened, 3-4 minutes. Season to taste.

TIP: Add a splash more water if the sauce looks too thick.

5

While the beef is cooking, roughly chop the roasted almonds. Add the carrot and onion mix and baby spinach leaves to the rice. Gently toss together and season with salt and pepper.

6

While the beef is cooking, roughly chop the roasted almonds. Add the carrot and onion mix and baby spinach leaves to the rice. Gently toss together and season with salt and pepper.