Mumbai Spiced Beef & Brown Rice Salad

Name: Mumbai Spiced Beef & Brown Rice Salad with Mint Yoghurt & Roasted Cashews
Total time: 40 min
Yield: 2
Cuisine: Indian
Ingredients: 1 olive oil; 2 clove garlic; 1 packet brown rice; 1 Brown Onion; 1 cucumber; 1 tomato; 1 bag baby spinach leaves; 1 bag mint; 1 packet beef strips; 1 tbs balsamic vinegar; 1 tsp brown sugar; 1 drizzle white wine vinegar; 1 packet Crushed Roasted Cashews; 1 tsp honey; 1 packet Greek-Style Yoghurt; 1 sachet Mumbai Spice Blend

with Mint Yoghurt & Roasted Cashews

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If you haven't tried brown rice, beef and veggies together, give this colourful bowl a go. Stirring fresh veggies and spinach through this protein-rich grain brings it to life, while the addition of succulent spiced beef strips delivers a nutritionally balanced meal everyone will love.

This recipe is under 650kcal per serving.

Tags:

Dietitian Approved

•Over 30g protein

•Easy Prep

•Calorie Smart

Allergens:

cashews

•Milk

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

Total40 minutes

Cooking Time

DifficultyMedium

Ingredients

Serving amount

2 clove

garlic

1 packet

brown rice

Brown Onion

cucumber

tomato

1 bag

baby spinach leaves

1 bag

mint

1 packet

beef strips

1 packet

Crushed Roasted Cashews

(Contains: cashews; )

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 sachet

Mumbai Spice Blend

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

1 tsp

brown sugar

1 drizzle

white wine vinegar

1 tsp

honey

Nutrition Values

Energy (kJ)2717 kJ

Fat23.9 g

of which saturates6.9 g

Carbohydrate69 g

of which sugars13.4 g

Protein40.8 g

Sodium321 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 Pan

•Large Non-Stick Pan

Cooking Steps

• Finely chop garlic. • Half-fill a medium saucepan with water. Add brown rice and a generous pinch of salt. • Bring to the boil over high heat and cook, uncovered, until tender, 25-30 minutes. Drain rice and set aside. • Return the saucepan to medium heat with a dash of olive oil. Cook garlic until fragrant, 1-2 minutes. • Return rice to the saucepan and stir to combine. Remove from heat.

• Meanwhile, thinly slice onion. Roughly chop cucumber, tomato and baby spinach leaves. Pick and thinly slice mint leaves. • In a small bowl, combine mint and Greek-style yoghurt. Season to taste and set aside. • In a medium bowl, combine Mumbai spice blend and a drizzle of olive oil. Add beef strips, season with salt and toss to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring regularly, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl • Wipe out the frying pan and return 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. • Remove from heat, return all the beef to the pan, then add the honey, turning beef to coat. Transfer to a plate.

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

• Gently stir caramelised onion, cucumber, tomato, baby spinach and a drizzle of white wine vinegar through the brown rice. Season to taste. • Divide brown rice salad between bowls. Top with Mumbai spiced beef. • Spoon over mint yoghurt and garnish with crushed roasted cashews to serve. Enjoy!