Easy Mexican-Spiced Beef & Rice
with Radish Salad & Chipotle Aioli- Milk
- Eggs
- Soy
- Gluten
- Fish
- Cashew
- Almond
- Eggs
- Sesame
- Soy
- Wheat
- 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 enchilada beef strips and feel those heart palpitations for the chipotle aioli. Take a deep breath and relax your tastebuds with a fluffy rice to cool off.
Ingredients
1 packet
basmati rice
2
radish
1
tomato
1 bag
baby spinach leaves
1 packet
Mild Chipotle Sauce
(May be present: Gluten, Fish, Cashew, Almond, Eggs, Sesame, Soy, Wheat)
1 packet
garlic aioli
(Contains: Eggs, Soy; )
1 packet
beef strips
½ packet
enchilada sauce
1 bag
coriander
1 sachet
Tex-Mex spice blend
Not included in your delivery
1
olive oil
20 g
butter
(Contains: Milk; )
½ tsp
brown sugar
1 drizzle
white wine vinegar
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, rinse with warm water and return to saucepan. Add the butter, season with salt, stir to combine and cover to keep warm.
• While rice is cooking, thinly slice radish. Roughly chop tomato and baby spinach leaves. • In a small bowl, combine mild chipotle sauce and garlic aioli. Season to taste and set aside. • In a medium 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 and return all beef strips to the pan. Add enchilada sauce (see ingredients), the brown sugar and a splash of water. Toss beef to coat and season to taste.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• While beef is cooking, add radish, tomato and baby spinach to a second 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 chipotle aioli. Tear over coriander to serve. Enjoy!
