American Beef & Veggie Rice Bowl
with Sour Cream & Cheddar
A delicious medley of flavours on a fluffy bed of garlic-infused rice brings this colourful bowl to life. With spiced beef strips, stir-fried veggies and a fresh tomato salsa, every bite is a delight!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 clove
garlic
2 packet
basmati rice
1 unit
capsicum
1 unit
courgette
1 tin
sweetcorn
1 packet
beef strips
1.5 sachet
All-American Spice Blend
2 unit
tomato
1 bunch
coriander
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
sour cream
(Contains: Milk; )
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk; )
3 cup
water
½ tsp
salt
1 tsp
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/3 of the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and 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 has absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the red capsicum. Thinly slice the courgette into half-moons. Drain the sweetcorn. In a medium bowl, combine the beef strips and 1 1/2 sachets of All-American spice blend. Drizzle with olive oil, season with salt and pepper and toss to coat.
Finely chop the tomato. Roughly chop the coriander. To a small bowl, add the tomato, coriander, white wine vinegar and a drizzle of olive oil. Season with salt and pepper and toss to combine. Set aside.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the capsicum, courgette and corn and cook, tossing, until softened, 5-6 minutes. Add the remaining garlic and cook, tossing, until fragrant, 1 minute. Season to taste with salt and pepper, then transfer to a bowl and cover to keep warm.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add 1/2 of the beef strips and cook until browned and cooked through, 1-2 minutes. Transfer to a plate and repeat with the remaining beef strips. TIP: Cooking the meat in batches over a high heat helps it stay tender.
Divide the garlic rice between bowls and top with the veggies and beef. Top with the tomato salsa, shredded Cheddar cheese and a dollop of sour cream.
