Easy Mexican Beef Strip Burrito Bowl
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Easy Mexican Beef Strip Burrito Bowl

Easy Mexican Beef Strip Burrito Bowl

with Cauliflower Rice & Cucumber Salsa

Tonight’s dinner will bring a zap of flavour to the table with beef seasoned in our Mexican Fiesta spice blend. Soften everything with a fluffy cauliflower rice and a cooling salsa. Your mouth will be watering before the meal is even served.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:
Under 30g carbs
Quick
Quick Prep
Under 650kcal
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 Time20 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

carrot

1 bunch

spring onion

1 bag

cauliflower rice

1 packet

tomato paste

1

cucumber

1 sachet

vegetable stock powder

1

avocado

1 sachet

Zesty Chilli Salt

1 packet

beef strips

1 sachet

Mexican Fiesta spice blend

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

10 g

butter

(Contains Milk; )

½ cup

water

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Nutrition Values

Energy (kJ)2194 kJ
Fat33.3 g
of which saturates10.5 g
Carbohydrate16.3 g
of which sugars10.4 g
Dietary Fibre12.6 g
Protein36 g
Sodium1430 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan

Instructions

1
1

• Grate the carrot. Roughly chop cucumber. Thinly slice spring onion. Slice avocado in half, scoop out flesh and roughly chop. • In a medium bowl, combine avocado, cucumber, a pinch of salt and a drizzle of white wine vinegar and olive oil. Set aside.

2
2

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook cauliflower rice until softened, 2-4 minutes. • Add vegetable stock powder and cook, stirring, until combined, 1-2 minutes. • Season with salt and pepper, then transfer to a bowl and cover to keep warm.

3
3

• Return the frying pan to high heat with a drizzle of olive oil. Cook carrot and beef strips, tossing, until browned and cooked through, 1-2 minutes • SPICY! The spice blend is mild, but use less if you're sensitive to heat. Reduce heat to medium, then add Mexican Fiesta spice blend, zesty chilli salt, tomato paste, the butter and cook until fragrant, 1 minute. • Add the water and simmer until slightly thickened, 2-3 minutes. Season to taste.

4
4

• Divide cauliflower rice between bowls. Top with Mexican-spiced beef strips and cucumber salsa. • Garnish with spring onion to serve. Enjoy!