HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAmerican Beef Bowl & Spiced Corn Cobs
American Beef Bowl & Spiced Corn Cobs

American Beef Bowl & Spiced Corn Cobs

with Roasted Veggies & Sour Cream

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When you can't get no satisfaction, you need a hearty beef bowl just like this! With a rich tomato sauce flavoured with our All-American spice blend, plus roasted veggies and smokey corn cobs, it's truly got the lot.


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 cob


1 unit

red onion

1 unit

King Sweetie capsicum

2 clove


1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

beef strips

1 sachet

All-American spice blend

1 tin

tomato paste

1 bunch


¼ tsp

smoked paprika

1 packet

sour cream


Not included in your delivery

olive oil

40 g



1.5 cup

water (for the rice)

¼ tsp


¼ cup

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3270 kJ
Fat27.6 g
of which saturates16.2 g
Carbohydrate87.5 g
of which sugars16 g
Dietary Fibre0 g
Protein41 g
Cholesterol0 mg
Sodium841 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon

Preheat the oven to 220°C/200°C fan-forced. Cut the corn cob in half. Slice the red onion into 2cm wedges. Cut the King Sweetie capsicum into 1cm strips. Place the corn, onion and capsicum on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Roast until soft and lightly charred, 20-25 minutes.


While the veggies are roasting, finely chop the garlic (or use a garlic press). In a medium saucepan, melt 1/2 the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and salt. Stir 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!


When the veggies have 10 minutes cook time remaining, heat a large frying pan with a drizzle of olive oil over a high heat. When the oil is hot, add 1/2 the beef strips and cook until browned and cooked through, 1-2 minutes. Transfer to a plate, cover and repeat with the remaining beef strips. TIP: Cooking the meat in batches over a high heat helps it stay tender.


Return the frying pan to a medium heat with a drizzle of olive oil. Add the AllAmerican spice blend and tomato paste and, cook, stirring, until fragrant, 1 minute. Add the water (for the sauce) and cook, stirring, until thickened 1-2 minutes. Remove from the heat, add the beef strips and toss to coat. Season to taste with salt and pepper. Transfer to a plate.


Roughly chop the coriander and set aside. When the veggies are done, return the frying pan to a low heat and add the smoked paprika (see ingredients list). Cook, stirring, until fragrant, 1 minute. Add the remaining butter and a pinch of salt and pepper. When the butter has melted, add the corn cobs and toss to coat.


Divide the garlic rice between bowls. Top with the American beef, roasted veggies, sour cream and coriander. Serve with the spiced corn cobs.