Easy Southern Beef Strips & Garlic Rice
with Sweetcorn Slaw & Smokey Aioli
- Eggs
- Soy
Ingredients
1 tin
Sweetcorn
1 sachet
Coriander
250 g
Beef Strips
1 packet
Smokey Aioli
(Contains: Eggs, Soy; )
1
Celery
1 packet
Slaw Mix
1 packet
Basmati Rice
1 sachet
Louisiana Spice Blend
Nutrition Values
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Finely chop celery. Drain the sweetcorn. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. • In a medium bowl, combine slaw mix, celery, charred corn and a drizzle of white wine vinegar. Season with salt and pepper.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! • When the rice has 5 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook beef strips, tossing, until browned, 1-2 minutes. Add Louisiana 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. Transfer to a bowl.
• Divide garlic rice between bowls. Top with Southern beef, celery and corn slaw. • Drizzle with smokey aioli. Tear over coriander to serve. Enjoy!
