Quick Double BBQ-Glazed Beef & Charred Corn Rice
with Garlic Aioli Salad
- Eggs
- Soy
- 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.
Ingredients
1 packet
Mixed Salad Leaves
1 tin
Sweetcorn
500 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; )
Nutrition Values
Utensils
Cooking Steps
• 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 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, classic roast seasoning 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, in a large bowl, combine mixed salad leaves, garlic aioli and a drizzle of white wine vinegar. Season to taste with salt and pepper.
• To the rice, add charred corn. Stir to combine.
• Divide charred corn rice between bowls.
• Top with BBQ-glazed beef and garlic aioli salad. Enjoy!
