Indian Coconut Beef Rump & Garlic Rice
with Parsley Yoghurt & Cucumber Salad
We're bringing three flavour powerhouses to your place tonight – Mumbai-style spices, fresh herbs and aromatic garlic. These ingredients just so happen to have the magical touch, creating a dinner that's so tasty you'll hardly believe you made it yourself!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
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
Ingredients
Garlic
1
Jasmine rice
(May be present Milk, Gluten, Sesame, Peanut, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut. )
1
Parsley
1
baby leaves
1
Cucumber
1
Beef Rump
1
Coconut Milk
1
Mumbai Spice Blend
1
Greek-Style Yoghurt
(Contains Milk; )
1
Mild North Indian Spice Blend
Not included in your delivery
1
olive oil
1
butter
(Contains Milk; )
1
water
1
white wine vinegar
Nutrition Values
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium high heat. Cook garlic until fragrant, 1 minute. • Add the water and a pinch of salt. Bring to the boil, then add jasmine rice. Stir, then reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, roughly chop parsley. • In a small bowl, combine Greek-style yoghurt and half the parsley. Season with salt and pepper and mix well. Set aside.
• Roughly chop baby leaves and cucumber. • In a medium bowl, combine cucumber, babyleaves and a drizzle of vinegar and olive oil. Season to taste and stir to combine. Set aside.
• Discard any liquid from beef strips packaging. • In a second medium bowl, combine beef strips, mild North Indian spice blend, a drizzle of olive oil and a pinch of salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a bowl.
TIP: Cooking the meat in batches over high heat helps it stay tender. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a second medium bowl, combine beef rump, mild North Indian spice blend, a drizzle of olive oil and a pinch of salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook the beef, turning, for 4-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning.
• Return the frying pan to medium heat with a drizzle of olive oil. Cook Mumbai spice blend until fragrant, 1 minute. • Add coconut milk and a splash of water, then bring to the boil. Reduce heat to medium-low and simmer until thickened slightly, 1-2 minutes. • Return the beef (plus any resting juices) to the pan and stir to coat. Season to taste.
• Divide garlic rice and Indian coconut beef between bowls. • Garnish with remaining parsley. Serve with parsley yoghurt and cucumber salad. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Slice beef rump. • Divide garlic rice and Indian coconut beef between bowls. • Garnish with remaining parsley. • Serve with parsley yoghurt and cucumber salsa. Enjoy!