Teriyaki & Ponzu Beef Rice Bowl
with Charred Pineapple Cucumber Salsa & Crispy Shallots
Bring a bowl brimming with colour, sweetness and tang to the table tonight! Succulent beef mince sits atop a bed of fluffy spinach rich accompanied by pineapple and cucumber to bring some crunch and cut through this dish's richness.
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.
Ingredients
2 clove
garlic
1 packet
basmati rice
1 tin
pineapple slices
1 packet
teriyaki sauce
(Contains Gluten, Sesame, Soy, Wheat;)
1 packet
ponzu
(Contains Soy, Sulphites; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 packet
beef mince
1
cucumber
1 packet
baby spinach leaves
1 sachet
crispy shallots
Not included in your delivery
olive oil
10 g
butter
1.5 cup
water
Nutritional Values
Utensils
Instructions
• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. Add basmati rice, water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from 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!
• Meanwhile drain pineapple slices. • Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. Set aside on chopping board to cool. • In a small bowl, combine teriyaki sauce and ponzu.
• Return frying pan to high heat with a drizzle of olive oil. • Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. Drain oil from pan. • Reduce heat to medium and stir in sauce mixture, until bubbling, 1-2 minutes.
• Meanwhile, roughly chop cucumber and charred pineapple. • In a medium bowl, combine charred pineapple, cucumber and a drizzle of olive oil. Season.
• To rice, add baby spinach leaves, stirring until combined and wilted. Season.
• Divide spinach rice between bowls. Top with teriyaki and ponzu beef and pineapple-cucumber salsa. • Sprinkle over crispy shallots to serve. Enjoy!
