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 Red Onion; 1 Tomato; 1 packet Mint; 250 g Beef Strips; 1 Cucumber; 1 packet Greek-Style Yoghurt; 1 packet baby leaves; 1 packet Crushed Roasted Cashews; 1 sachet Mumbai Spice Blend; 1 packet Brown Rice

with Mint Yoghurt & Roasted Cashews

Get up to $175 off

Tags:

Healthy

•Naturally Gluten-Free

•Dietitian Approved

•Easy

Allergens:

Milk

•Tree nuts

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Red Onion

Tomato

1 packet

Mint

250 g

Beef Strips

Cucumber

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

baby leaves

1 packet

Crushed Roasted Cashews

(Contains: Tree nuts; )

1 sachet

Mumbai Spice Blend

1 packet

Brown Rice

Nutrition Values

Calories595 kcal

Energy (kJ)2490 kJ

Fat19.1 g

of which saturates6 g

Carbohydrate64 g

of which sugars9.1 g

Dietary Fibre6.4 g

Protein40.6 g

Cholesterol49.2 mg

Sodium243 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.

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!