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Easy Creole-Style Beef & BBQ Slaw

Easy Creole-Style Beef & BBQ Slaw

with Sweetcorn Rice & Yoghurt

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Dig into an easy bowl of Creole-inspired delights! From tender and mildly spiced beef strips to sweetcorn-studded rice and crunchy slaw, this colourful meal gets a creamy dollop of yoghurt to bring the whole flavoursome feast together, and in only 25 minutes!

Tags:EasyQuick Prep
Allergens:Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

½ tin

sweetcorn

1 packet

basmati rice

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

1 packet

slaw mix

1 packet

BBQ mayo

1 packet

beef strips

1 sachet

Louisiana spice blend

1 packet

Greek-style yoghurt

(ContainsMilk)

1 bunch

coriander

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water

¼ tsp

salt

1 tsp

honey

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3455 kJ
Fat37.2 g
of which saturates12.4 g
Carbohydrate83.2 g
of which sugars14.8 g
Protein40.3 g
Sodium1623 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Drain the sweetcorn (see ingredients). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook the sweetcorn until softened, 1 minute. Add the basmati rice, water and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove 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

In a medium bowl, combine the slaw mix and BBQ mayonnaise. Season with salt and pepper.

3

When the rice has 5 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the beef strips, tossing, until browned, 1-2 minutes. Add the Creole spice blend and cook until fragrant, 1 minute. Remove from the heat, then add the honey and a dash of water and toss to combine. Remove from the heat.

4

Divide the sweetcorn rice between bowls. Top with the Creole-style beef, BBQ slaw and Greek-style yoghurt. Tear over the coriander.