Quick BBQ-Glazed Beef & Charred Corn Rice
with Creamy Spinach Slaw- Milk
- Eggs
- Soy
- Almond
- Traces of Cashew
- May contain traces of allergens
- Gluten
- Eggs
- Fish
- Milk
- Sesame
- Soy
There’s a little something extra to every element in this bowl. There’s fluffy rice that’s been tossed with charred corn and the beef strips have been glazed in a smokey BBQ sauce to make your mouth water. Even the slaw has been upgraded with a garlic aioli to add a kick of flavour. *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!*
Ingredients
1 packet
basmati rice
1 sachet
Chicken-Style Stock Powder
1 tin
sweetcorn
1 g
baby spinach leaves
1 packet
beef strips
1 bag
Shredded Cabbage Mix
1 packet
garlic aioli
(Contains: Eggs, Soy; )
1 sachet
Aussie Spice Blend
1 packet
BBQ sauce
(May be present: Almond, Cashew, Gluten, Eggs, Fish, Milk, Sesame, Soy)
Not included in your delivery
1
olive oil
20 g
butter
(Contains: Milk; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain and return rice to the saucepan. Add the butter and chicken-style stock powder and stir to combine.
• Meanwhile, drain sweetcorn. Roughly chop baby spinach leaves. • Discard any liquid from beef strips packaging. In a medium bowl, combine beef strips, Aussie spice blend and a drizzle of olive oil. Set aside. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a bowl.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. • Remove pan from heat, then add BBQ sauce and toss to combine.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Meanwhile, combine shredded cabbage mix, baby spinach, garlic aioli and a drizzle of white wine vinegar in a large bowl. Season to taste. • To the rice, add charred corn. Stir to combine. • Divide charred corn rice between bowls. • Top with BBQ-glazed beef and spinach slaw. Enjoy!
