Quick BBQ-Glazed Beef & Charred Corn Rice

Name: Quick BBQ-Glazed Beef & Charred Corn Rice with Garlic Aioli Salad
Total time: 15 min
Yield: 2
Cuisine: American
Ingredients: 1 packet Mixed Salad Leaves; 1 tin Sweetcorn; 250 g Beef Strips; 1 sachet Classic Roast Seasoning; 1 packet Basmati Rice; 1 packet BBQ Sauce; 1 sachet Chicken-Style Stock Powder; 1 packet Garlic Aioli; 1 drizzle olive oil; 20 g butter; 1 drizzle white wine vinegar

with Garlic Aioli Salad

Recipe Development TeamUpdated on February 20, 2026

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Calories

749 kcal

Protein

37.8g protein

Total

15 minutes

Difficulty

Easy

Allergens:

Eggs
Soy
Milk
Sesame
Fish
Eggs
Soy
Milk
May contain traces of allergens

There’s a little something extra to every element in this bowl. There’s fluffy rice that’s been tossed with charred corn and the beef strips have been glazed in a smokey BBQ sauce to make your mouth water. Even the salad has been upgraded with a garlic aioli to add a kick of flavour.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

1 tin

Sweetcorn

250 g

Beef Strips

1 sachet

Classic Roast Seasoning

1 packet

Basmati Rice

1 packet

BBQ Sauce

(May be present: Sesame, Fish, Eggs, Soy, Milk)

1 sachet

Chicken-Style Stock Powder

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk; )

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)3130 kJ

Calories749 kcal

Fat32.1 g

of which saturates10.6 g

Carbohydrate75.6 g

of which sugars11.5 g

Dietary Fibre1.9 g

Protein37.8 g

Cholesterol49.2 mg

Sodium1330 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

PDF

• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain and return rice to the saucepan. Add the butter and chicken-style stock powder and stir to combine.

• Meanwhile, drain sweetcorn. • Discard any liquid from beef strips packaging. In a medium bowl, combine beef strips, Aussie spice blend and a drizzle of olive oil. Set aside. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a bowl. TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• Return frying pan 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 pan from heat, then add BBQ sauce and toss to combine. TIP: Cooking the meat in batches over a high heat helps it stay tender.

• Meanwhile, combine mixed salad leaves, garlic aioli and a drizzle of white wine vinegar in a large bowl. Season to taste. • To the rice, add charred corn. Stir to combine. • Divide charred corn rice between bowls. • Top with BBQ-glazed spiced beef and spinach slaw. Enjoy!