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Caribbean Beef Bowl

Caribbean Beef Bowl

with Charred Corn-Mint Salsa & Coconut Rice

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If the creamy coconut rice doesn't make you feel like you're kicking back on a beach in the Caribbean, then the charred corn salsa or tender jerk-spiced beef will do the trick. Take a bite and enjoy a holiday fantasy!

Allergens:

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time20 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 tin

coconut milk

2 packet

basmati rice

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

1 unit

tomato

1 bunch

mint

1 bag

baby spinach leaves

2 clove

garlic

1 packet

beef rump

1 sachet

mild Caribbean jerk seasoning

1 tin

sweetcorn

Not included in your delivery

olive oil

1.33 cup

water

½ tsp

salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2500 kJ
Fat15.7 g
of which saturates8.7 g
Carbohydrate71.2 g
of which sugars4.6 g
Protein36.7 g
Sodium753 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

In a medium saucepan, add the coconut milk, the water and salt and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan 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!

2

While the rice is cooking, finely chop the tomato. Pick the mint leaves and thinly slice. Roughly chop the baby spinach leaves. Finely chop the garlic (or use a garlic press). Slice the beef rump into 1cm strips. Place the garlic, beef strips and mild Caribbean jerk seasoning in a bowl. Drizzle with olive oil, season with pepper and toss to coat.

3

Drain the sweetcorn. Heat a large frying pan over a high heat. Add the sweetcorn and cook, tossing occasionally, until lightly browned, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are "popping" out. Transfer to a medium bowl.

4

When the rice has 5 minutes cook time remaining, return the frying pan to a high heat with a drizzle of olive oil. Working in batches, add the beef and cook, tossing, until just cooked through, 1-2 minutes. Transfer to a bowl, cover to keep warm and repeat with the remaining beef.

5

When the rice is cooked, stir through the baby spinach. Add the tomato and mint to the bowl with the corn. TIP: Save the mint for garnish if you have fussy eaters! Drizzle with olive oil and toss to combine. Season to taste with salt and pepper.

6

Divide the spinach-coconut rice between bowls. Top with the Caribbean beef and serve with the charred corn and mint salsa.