Sticky Beef & Chipotle Brown Rice Bowl

Name: Sticky Beef & Chipotle Brown Rice Bowl with Garlic-Yoghurt Slaw
Total time: 40 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 1 packet brown rice; 2 clove garlic; 1 red onion; 1 carrot; 1 tin sweetcorn; 1 tbs balsamic vinegar; 1 tsp brown sugar; 1 packet mild chipotle sauce; ½ tbs honey; 1 packet beef strips; 1 packet Sticky Meat Glaze; 1 packet Greek-style yoghurt; 1 bag slaw mix

with Garlic-Yoghurt Slaw

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A little bit sweet and a little bit savoury, our sticky meat glaze comes in handy for boosting the flavour of juicy beef strips. Serve over a creamy and tangy slaw, plus a jazzed up brown rice, which gets a lovely smokey flavour from our chipotle sauce.

This recipe is under 650kcal per serving.

Tags:

Dietitian approved

•Calorie Smart

•Over 30g protein

Allergens:

Soy

•Milk

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 Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

brown rice

2 clove

garlic

red onion

carrot

1 tin

sweetcorn

1 packet

mild chipotle sauce

(Contains: Soy;)

1 packet

beef strips

1 packet

Sticky Meat Glaze

(May be present: Eggs, Milk, Tree Nuts.)

1 packet

Greek-style yoghurt

(Contains: Milk;)

1 bag

slaw mix

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

1 tsp

brown sugar

½ tbs

honey

Nutritional Values

Energy (kJ)2684 kJ

Fat12.8 g

of which saturates4.7 g

Carbohydrate80.5 g

of which sugars31.2 g

Protein42.8 g

Sodium841 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

PDF

• Half-fill a medium saucepan with water. Add brown rice and a generous pinch of salt. • Bring to a boil over high heat and cook, uncovered, until tender, 25-30 minutes. • Drain and return to saucepan.

• While the rice is cooking, finely chop garlic. • Thinly slice red onion. Grate carrot. Drain sweetcorn. • In a large frying pan, heat a drizzle of olive oil and the garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer to a large heatproof bowl. Add Greek-style yoghurt to garlic oil mixture, stirring to combine. Season to taste.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook corn and onion, stirring regularly, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, the brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. • Transfer the corn-onion mixture to saucepan with the drained brown rice, then stir in mild chipotle sauce and the honey until combined.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.

• Wipe out frying pan, then return to high heat with a drizzle of olive oil. • When oil is hot, cook beef strips, in batches, tossing, until browned and cooked through, 1-2 minutes. • Remove from heat, then stir in sticky meat glaze, tossing beef to coat. Season to taste. • Transfer to a bowl and cover to keep warm.

TIP: Cooking the meat in batches over a high heat helps it stay tender.