Easy As Double Mexican-Spiced Beef & Radish Salsa
with Rapid Rice & Sour Cream
- Milk
- Fish
- Eggs
- Soy
- Milk
- Sesame
- May contain traces of allergens
Red is the colour of passion and we sure are passionate about what’s going into this bowl. Fall head over heels for the beef strips and feel those heart palpitations for the sour cream. Take a deep breath and relax your tastebuds with a fluffy rice to cool off.
Ingredients
1 packet
Enchilada Sauce
(May be present: Fish, Eggs, Soy, Milk, Sesame)
1
Tomato
1 sachet
Tex-Mex Spice Blend
500 g
Beef Strips
1 packet
Baby Spinach Leaves
1
Radish
1 packet
Microwavable Basmati Rice
1
Sour Cream
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Thinly slice radish. • Roughly chop tomato and baby leaves. • In a large bowl, combine beef strips, Tex-Mex spice blend and a drizzle of olive oil. Season with salt and set aside.
• Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, until browned and cooked through, 1-2 minutes. • Remove pan from heat, add tomato sugo (see ingredients), the brown sugar, a splash of water and toss to combine. Season to taste. TIP: Cooking the meat in batches over a high heat helps it stay tender!
• Microwave basmati rice until steaming, 2-3 minutes.
• Add radish, tomato and baby leaves to a medium bowl. Drizzle with white wine vinegar and olive oil. Season to taste and toss to combine. • Divide rice between bowls. Top with Mexican spiced beef and radish salsa. • Dollop over sour cream to serve. Enjoy!
