Mexican-Style Beef & Garlic Rice
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Mexican-Style Beef & Garlic Rice

Mexican-Style Beef & Garlic Rice

with Charred Corn Slaw & Enchilada Sauce

We’re spicing up the table with this easy Mexican-style beef, spiced just the way you like it. Crank it up a notch with aromatic garlic rice and a charred corn slaw. It’s sure to be a party in your mouth tonight!

Tags:
Quick Prep
Quick
Spicy
Allergens:
Milk
Egg

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 Time
DifficultyEasy

Ingredients

Serving amount

1 packet

garlic paste

(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 packet

jasmine rice

(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

½ tin

sweetcorn

1 packet

beef strips

1 sachet

Mexican Fiesta spice blend

½ packet

enchilada sauce

1 packet

Slaw Mix

1 packet

baby leaves

1 packet

mayonnaise

(Contains Egg; )

Not included in your delivery

olive oil

40 g

butter

(Contains Milk; )

1.5 cup

water

1 tsp

brown sugar

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)3674 kJ
Fat40.5 g
of which saturates17 g
Carbohydrate86.2 g
of which sugars14.4 g
Protein40.4 g
Sodium1841 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

Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• In a medium saucepan, heat half the butter with a dash of olive oil over medium heat. Cook garlic paste until fragrant, 1-2 minutes. • Add jasmine rice, the water and a generous pinch of salt. Stir and bring to the boil. • 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! TIP: Cover the pan with a lid if the garlic paste starts to spatter!

2
2

• While rice is cooking, drain sweetcorn (see ingredients). • SPICY! You may find the spice blend hot! Add less if you're sensitive to heat.In a medium bowl, combine beef strips, Mexican Fiesta spice blend and a drizzle of olive oil. Set aside. • Heat a large frying pan over high heat. Cook corn until lightly browned, 4-5 minutes. Transfer to a large bowl.

TIP: Cover the pan with a lid if the kernels are “popping” out.

3
3

• When rice has 5 minutes remaining, return frying pan to 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. • Reduce heat to medium, then add enchilada sauce (see ingredients), the brown sugar, the remaining butter and a splash of water. Cook until slightly thickened, 1 minute. Season to taste.

TIP: Cooking the meat in batches over a high heat helps it stay tender.

4
4

• Add slaw mix to the charred corn, along with baby leaves, mayonnaise, a pinch of salt and a drizzle of white wine vinegar and olive oil. Stir to combine. • Divide garlic rice and charred corn slaw between bowls. • Top with Mexican beef and spoon over any remaining sauce. Enjoy!

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