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American Beef & Veggie Rice Bowl

American Beef & Veggie Rice Bowl

with Sour Cream & Cheddar

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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!

Allergens:Milk

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 Time30 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

6 clove

garlic

2 packet

basmati rice

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

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

(ContainsMilk)

1 packet

sour cream

(ContainsMilk)

Not included in your delivery

olive oil

40 g

butter

(ContainsMilk)

3 cup

water

½ tsp

salt

1 tsp

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2540 kJ
Fat29.3 g
of which saturates17.3 g
Carbohydrate42.5 g
of which sugars8.3 g
Dietary Fibre0 g
Protein40.7 g
Cholesterol0 mg
Sodium722 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

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!

2

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.

3

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.

4

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.

5

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.

6

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.