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North Indian Beef Bowl

North Indian Beef Bowl

with Turmeric Rice & Tomato Salsa

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We're bringing two flavour powerhouses to your place tonight – Mumbai-style spices and turmeric. These spices just so happen to have the magical touch, creating a dinner that's so tasty you'll hardly believe you made it yourself – and in no time too!

Allergens:Milk

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 Time35 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

3 clove

garlic

½ sachet

turmeric

2 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 unit

brown onion

1 unit

carrot

2 unit

tomato

1 bunch

mint

2 sachet

Mumbai spice blend

1 packet

beef strips

1 bag

baby spinach leaves

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

40 g

butter

(ContainsMilk)

3 cup

water

½ tsp

salt (for the rice)

¼ tsp

salt (for the beef)

1 tsp

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2680 kJ
Fat18.3 g
of which saturates10 g
Carbohydrate68.6 g
of which sugars8.5 g
Dietary Fibre0 g
Protein18.3 g
Cholesterol0 mg
Sodium775 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and 1/2 sachet of turmeric and cook until fragrant, 1-2 minutes. Add the basmati rice, the water and salt (for the rice), stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek! TIP: We only use 1/2 sachet of turmeric here as it can be quite bitter in flavour.

2

While the rice is cooking, thinly slice the brown onion. Grate the carrot (unpeeled). Roughly chop the tomato. Pick and finely chop the mint leaves. In a large bowl, combine the Mumbai spice blend, salt (for the beef) and a generous drizzle of olive oil. Add the beef strips and toss to coat. Set aside.

3

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and carrot and cook until softened, 4-5 minutes. Transfer to a large bowl. Return the frying pan to a high heat, add 1/2 the beef strips and cook until browned and cooked through, 1-2 minutes. Transfer to the bowl with the veggies and repeat with the remaining beef strips. Gently toss the beef with the veggies and set aside.

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

4

While the beef is cooking, combine the white wine vinegar, tomato, 1/2 the mint and a drizzle of olive oil in a small bowl. Season to taste with salt and pepper and toss to combine.

5

When the rice has finished cooking, stir through the baby spinach leaves.

6

Divide the turmeric rice between bowls. Top with the Mumbai-spiced beef, veggies and tomato salsa. Dollop over the yoghurt and garnish with the remaining mint.