Mexican-Style Beef & Garlic Rice

Name: Mexican-Style Beef & Garlic Rice with Charred Corn Slaw & Enchilada Sauce
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 packet Enchilada Sauce; 1 tin Sweetcorn; 250 g Beef Strips; 1 packet baby leaves; 1 packet Slaw Mix; 1 sachet Mexican Fiesta Spice Blend; 1 packet Basmati Rice; 2 Garlic

with Charred Corn Slaw & Enchilada Sauce

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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!

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

Total25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Enchilada Sauce

(May be present: Fish, Eggs, Soy, Milk, Sesame. )

1 tin

Sweetcorn

250 g

Beef Strips

1 packet

baby leaves

1 packet

Slaw Mix

1 sachet

Mexican Fiesta Spice Blend

1 packet

Basmati Rice

Garlic

Nutrition Values

Calories694 kcal

Energy (kJ)2900 kJ

Fat23.2 g

of which saturates4.4 g

Carbohydrate80.6 g

of which sugars13.3 g

Dietary Fibre3.5 g

Protein38.3 g

Cholesterol49.2 mg

Sodium1090 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

•Lid

Cooking Steps

• 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!

• 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.

• 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.

• 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!