Mexican-Spiced Beef Strip Burrito Bowl

Name: Mexican-Spiced Beef Strip Burrito Bowl with Cauliflower Rice & Salsa
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 3 clove garlic; 1 carrot; 1 tomato; 1 bag herbs; 1 bunch spring onion; 1 drizzle white wine vinegar; 1 packet cauliflower rice; 1 packet beef strips; 1 packet tomato paste; 10 g butter; ½ cup water; ½ tin sweetcorn; 1 sachet Tex-Mex spice blend

with Cauliflower Rice & Salsa

4.5(494)

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Calories

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Protein

37.3g protein

Total

20 minutes

Difficulty

Easy

Calorie Smart

Easy Prep

Under 30g carbs

Allergens:

Milk

Tonight’s dinner will bring a zap of flavour to the table with beef seasoned in our Tex-Mex 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.* *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

3 clove

garlic

carrot

tomato

1 bag

herbs

1 bunch

spring onion

1 packet

cauliflower rice

1 packet

beef strips

1 packet

tomato paste

½ tin

sweetcorn

1 sachet

Tex-Mex spice blend

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

10 g

butter

(Contains: Milk; )

½ cup

water

Nutrition Values

Energy (kJ)1592 kJ

Fat13.5 g

of which saturates5.9 g

Carbohydrate24.9 g

of which sugars15.3 g

Dietary Fibre10.4 g

Protein37.3 g

Sodium965 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

Cooking Steps

• Finely chop garlic. Grate the carrot. Roughly chop tomato and herbs. Thinly slice spring onion. Drain sweetcorn (see ingredients). • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. • To the bowl of charred corn, add tomato, herbs, a pinch of salt and a drizzle of white wine vinegar and olive oil. Toss to combine. Set aside.

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

• Return the frying pan to high heat with a drizzle of olive oil. Cook cauliflower rice until softened, 2-4 minutes. • Add 1/2 the garlic and cook, stirring, until fragrant, 1 minute. Season with salt and pepper, then transfer to a bowl and cover to keep warm.

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